How to make sour cream cream correctly. How to make sour cream thick for a cake. How to make sour cream cake cream

How to make sour cream so that it is not only tasty, but also airy or thick? This question often arises when preparing desserts and baked goods. Sour cream-based confectionery impregnation is a classic of almost all homemade recipes. Confectionery factories produce many products with this impregnation, they manage to make it thick, lush and tasty. Homemade sour cream always turns out for some reason "wet" and most often liquid. Moreover, the recipe is selected correctly and the proportions are respected - why is it so? To achieve the desired effect, you need to know some of the nuances of cooking and use them in practice.

Features and composition of cream based on sour cream

Sour cream cake is considered the most basic to make and the most affordable in terms of the required ingredients. Biscuit cakes, sour cream, eclairs and other types of pastries and cakes are impregnated with it. The impregnation in question is endowed with a lot of advantages:

• homemade sour cream is universal - it can be made very sweet, and those who do not like sugary sweetness can cook it with a small amount of sugar;
• it has a very simple and accessible recipe;
• anyone who knows at least a little about confectionery can make it at home;
• preparation is very simple and takes a little time;
• classic sour cream, prepared independently, can consist of only three components: sugar (or powdered sugar), sour cream and vanillin.

You can use the thickest and fattest sour cream you can find for cooking. Keep the cream in a cold place (refrigerator) so that it “grabs” well. But all these manipulations do not act as a guarantee that it will be really thick. To get a thick sour cream, you need to use some cooking tricks.

Preparation of components for creating a dense sour cream

The main ingredient - sour cream should be with the appropriate percentage of fat and fresh. If the fat content in it is insufficient, then the impregnation will turn out to be liquid and such a filling will simply drain from the cake.

• In the case when there is no fatty sour cream at hand, then you can use a thickener for cream.
• To speed up the process of dissolving sugar when whipping, you can replace it with powdered sugar.
• A complex recipe for sour cream for cakes may contain in the recipe: cottage cheese, butter, eggs, condensed milk and fruits.

If you need the cream in a dessert dish to keep its shape, then you cannot do without gelatin. Here are some ingredients, the use of which will help you prepare a thick sour cream yourself at home:

• Density and quality properties of sour cream. The fat percentage of sour cream should be within 30%. In order to increase the chances of the expected result, before use, it should be folded onto cheesecloth (folded in 4 layers) and allowed to stand for about 3 hours. During this time, the whey will separate from it - this will increase the chances of making a delicious sour cream with a dense consistency.
• Features of conditions and time. Sour cream, in contact with sugar, always becomes thinner (even the thickest). The longer the whipping process takes, the longer the contact lasts, the less the chances that the resulting mass will become a dense consistency. It is better to beat with a mixer at high speeds. The temperature is very, very important here, so you need to pre-cool all the ingredients, the bowl.
• Starch. A thick sour cream at home can be made using corn or potato starch. After adding this component to the recipe, all the contents need to be kept in the refrigerator for a while.
• Butter. The combination of these components slightly changes the nutritional value, texture and taste. In fact, this is a completely different type of filling, but it is possible to replace the classic recipe with it.
• Gelatin. This product is considered to be the ideal thickener. Its use requires cooling, has very little effect on taste, but it absolutely affects the density of the final mass.
• Cream thickener. How to prepare sour cream of maximum thickness with low fat content of sour cream yourself at home? This ingredient is considered to be the most modern and easiest to achieve this goal. Thickeners are different by trademarks, differ in consistency or name, but the recipe for cooking with them is the same.

All of these ingredients help create a thick, fluffy, tasty meal during the cooking phase. In an already prepared liquid impregnation, you can increase the density by adding a thickener to the dish, after which the mass is whipped again. But it is better to initially prepare all the components so that later you do not redo the work.

Recipes for making thick sour cream impregnation

To make a classic sour cream and soak a medium-sized cake with it, you will need:

• fatty fresh sour cream - 500 g;
• granulated sugar (not coarse) - 1 glass with a capacity of 200 or 250 g. Instead of sugar, you can use powder -100 g;
• vanilla essence - one drop (optional);
• Thickener for cream (optional).

The rest of the ingredients are indicated additionally in each of the recipes step by step.

Sour cream with gelatin

To make sour cream with gelatin, it is necessary in addition to the specified recipe to add: a packet of instant gelatin (15 grams), 100 milliliters of water.

Cooking instructions:

1. Pour gelatin (dry) into the water.
2. After 15 minutes, heat the contents a little (you cannot boil), leave to cool.
3. While the gelatin is cooling, beat the sour cream with sugar for 15 minutes (until the peaks begin to stretch with a whisk of the mixer).
4. After that, add vanilla essence and dissolved cooled gelatin to the mass - beat the entire contents again for 12 minutes.
5. Put the finished mass in the refrigerator for 3 hours. During this period of time, the gelatin will completely thicken, and the impregnation will become very thick.

The delicacy is ready for use and impregnation, they can not only smear the skin, but also decorate the cake on top, as shown in the photo.

Advice! To further increase the thickening properties, it is recommended to dissolve gelatin not in water, but in special confectionery cream. However, this mixture should be heated very carefully to avoid curdling.

Sour cream with the addition of starch

A couple of tablespoons of starch are added to the specified recipe. The recipe for sour cream with starch is easy to prepare, and you need few ingredients for it, and the taste and texture will meet expectations in full.

Cooking scheme:

1. Pour sour cream into a chilled bowl, beat until it increases in volume (about 15 minutes).
2. Pour in granulated sugar (you can powder), add vanillin and beat again (5 minutes) until the sugar is completely dissolved.
3. Put the mass in the refrigerator for 30 minutes, then add the starch and beat again until it dissolves. If there is no time, then the starch is added immediately and whipped immediately.

Impregnation based on sour cream with butter

For 500 g of sour cream, you need to take about 100 grams of butter. This recipe will allow you to achieve the maximum density of the impregnation.

Step by step cooking:

1. Remove the oil from the refrigerator to soften.
2. Put soft butter and half of the total sugar in a bowl - grind everything thoroughly.
3. When the sugar has dissolved and the butter is completely white, add the rest of the sugar and vanillin.
4. Beat with a mixer at high speed, before that it is recommended to cool the whisk.
5. After 15 minutes, the mass should completely thicken, become dense and elastic, as in the photo.

Sour cream impregnation with condensed milk

This ingredient contributes to adding volume. Therefore, sour cream with condensed milk made according to this recipe will turn out not only tasty, it will also come out much more than in all of the above. For him you will need: a can of condensed milk and butter (50 grams will be enough). This recipe allows you not to use granulated sugar at all.

Cooking scheme:

1. In one bowl, whip sour cream for 15 minutes.
2. In the second, put butter (softened) and condensed milk - also beat until a homogeneous fluffy consistency is formed.
3. Combine the contents of the first bowl with the contents of the second and beat well again.

Sour cream with condensed milk prepared using this technology can be used as an impregnation for a cake or as an independent dessert dish, sprinkled with grated nuts on top. This is a very tasty, original and beautiful (see photo) dessert.

Sour cream with added fruit

Sour cream with fruit is a very delicate and tasty dish. It can be used as an impregnation and as an independent dessert. Great for summer cakes. To the above standard set of components should be added: fresh strawberries 500 grams, a pack of gelatin and strawberry juice 150 grams.

Step by step cooking:

1. Wash the strawberries, peel them off, cut into small pieces.
2. Pour gelatin with strawberry juice, leave to swell for 15 minutes.
3. Heat the swollen gelatin a little until it is completely dissolved.
4. Combine pre-cooled sour cream with sugar and beat until smooth.
5. Add chopped strawberries, stir.
6. Add gelatin with juice to the resulting mass in a thin stream - mix thoroughly.
7. Smear the cakes with this impregnation and put them in the refrigerator for 30 minutes.

The resulting delicacy can also be used as an independent dessert dish. Delicious, aromatic impregnation is laid out in portioned cups and garnished, if desired, with fresh strawberries.

Summing up, I would like to note that, creating a delicious sour cream, step by step considered in the material, does not require heat treatment - this is a significant plus. In the books of recipes, here and there it is indicated that to achieve the desired thickness, sour cream must be boiled in syrup (sugar or starch), only this is a completely different kind of creams -. All the considered recipes for making cream based on sour cream are ideal for cakes, biscuits, honey cakes, sour cream and other homemade baked goods.

Video: Sour cream without thickener

The history of biscuit baking technology dates back to 1615, and to this day it has not changed significantly. There are seven main types of interlayers for biscuit cakes, but even the sour cream for a biscuit cake, which is familiar to many, can be tasty in different ways (chocolate, banana, cottage cheese or with the taste of condensed milk).

There are only two ingredients in the classic sour cream: sour cream and sugar. You can add some vanilla powder or vanilla sugar for flavor. Despite the simplicity of the composition, not many housewives get the cream thick and lush. What were the mistakes made, a detailed study of the rules of preparation will help to find out.

The proportions of ingredients for sour cream are defined as 1: 2, that is, for one part of sugar, there should be twice as much sour cream. Of course, sweet tooths are not forbidden to increase the amount of sweetener. This will not affect the consistency of the cream, only the taste will become sweeter.

To interlayer and cover one medium sponge cake you will need:

• 500 g sour cream;
• 250 g granulated sugar;
• 5 g vanilla sugar.

Technology secrets and cooking:

1. The end result largely depends on the quality of the products, therefore, sour cream must be of high quality, in no case can it be replaced with a sour cream product. For this cream, only sour cream with a fat content of 30% and higher is suitable. Chill it very well before cooking.
2. A practically ice-cold product is put in a large bowl (you can also keep it in the cold) and sugar is added. As for the second ingredient of the cream, there are no special requirements for it. Although it is preferable to use fine sugar or powdered sugar, the cream will beat faster with them.
3. Then the contents of the bowl are simply whipped with a mixer at high speed into a thick and fluffy cream. Some housewives do a little differently: first, beat the sour cream at medium speed until fluffy, and then slowly introduce sugar, continuing to beat at maximum speed. In both cases, the result will be the same.

Cooking recipe with gelatin

Sour cream with gelatin will help out in the event that it was not possible to find sour cream with a high percentage of fat. For this cream, you can use a product with a fat content of 15-20%. Of course, the consistency of the cream will differ from the classic version, but the result will still be excellent and without extra calories.

List and proportions of required products:

• 500 ml sour cream;
• 200 g sugar or powder;
• 200 ml of milk (can be replaced with water or milk whey);
• 35 g of instant gelatin.

How to cook:

1. First you need to prepare the gelatin. It is poured into a medium-sized bowl and poured cold milk on top. Everything is mixed well and left to swell for 5 to 20 minutes, depending on the recommendations on the package.
2. Meanwhile, sour cream and sugar are mixed in a separate bowl. Beat this mass with a whisk until smooth. Depending on the fat content of the fermented milk product, a very liquid mixture can be obtained. You should not be afraid of this, gelatin will fix everything.
3. Put the container with the swollen cream thickener in a water bath and warm up until a homogeneous liquid mixture is obtained. It is categorically impossible to allow gelatin to boil, otherwise it will lose all its gelling properties. After dissolving, the gelatin mixture must be left to cool to 37-40 degrees.
4. Pour the slightly cooled mixture in a trickle to the sour cream with sugar, continuing to beat everything until smooth. Allow the finished cream to cool slightly (about five minutes) in the refrigerator and you can coat the cakes with it. You should not wait until it cools completely, because in this case the cake will come out dry and unsaturated.

Condensed milk

The classic sour cream with sugar has one drawback: trying to achieve complete dissolution of all grains of sugar, it is easy to beat it up and get a sweet butter. This will not happen if you replace sugar with condensed milk. It is important to use only high-quality natural products with a high percentage of fat.

Ingredients used in the cooking process:

• 500 ml of high fat sour cream (from 30%);
• 100 ml of sweetened condensed milk;
• 30 ml of cognac.

Cooking method:

1. All ingredients and equipment for making the cream must be chilled, so combine sour cream and condensed milk from the refrigerator in a cold bowl.
2. Beat the cream and milk mixture until thickened. To prevent the cream from exfoliating, it is better to beat it not with a mixer, but with a hand whisk. It is best to do this in an ice bath, placing a bowl of ingredients over another, filled with ice and cold water.
3. Even with manual whipping, after 5-6 minutes, the cream will be of the desired consistency. It remains only to add a little cognac to it and distribute in a few circular movements in the total mass.

Alcohol should not be added to the cream if the cake is made exclusively for children. In this case, it can be replaced with natural vanilla extract or fruit essence to taste.

Sour cream-banana layer

The addition of an exotic fruit (banana) makes the taste of the usual sour cream unusual and delicious. It is not difficult to prepare such a layer for biscuit cakes, the only difficulty that may arise is the browning of the bananas. To prevent this from happening, sprinkle the fruit with lemon juice before preparing the cream.

The ratio of products in the cream:

• 200 ml sour cream 20% fat;
• 200 g ripe bananas;
• 50 g icing sugar;
• 10 g vanilla sugar.

Cooking sequence:

1. Beat the sour cream into a fluffy mass together with vanilla sugar and powdered sugar, while not forgetting to cool the main ingredient and the utensils for whipping.
2. Peel the bananas and puree with a blender. Of course, you can simply knead them with a fork, but a blender will help make the consistency of the finished cream more uniform and airy.
3. Mix sour cream and banana puree, beat again with a mixer. Delicious sour cream with banana flavor is ready.

Curd sour cream

This cream is a favorite of both those with a sweet tooth and those who follow their figure. It doesn't have so many calories in comparison to its other sour cream cousins, and the taste is very delicate and velvety, melting in the mouth.

To prepare curd-sour cream for a biscuit cake, you need to take:

• 400 g non-grained cottage cheese;
• 100 g granulated sugar (a little more to your liking);
• 200 g of fatty sour cream;
• vanillin or vanilla sugar to taste.

Cooking step by step:

1. The main time spent in the cooking process will be spent on the preliminary preparation of products. So, the curd needs to be given a more uniform structure. To do this, it can be twisted through a meat grinder, squeezed through a fine sieve or interrupted with a blender.
2. Ideally, the sugar should be ground into a powder to distribute the sweetness evenly throughout the cream. If the sour cream is not very greasy, it is better to weigh it first. Weighing sour cream is the process of getting rid of excess whey, as a result of which the fat content and density of the product increases. To obtain weighed sour cream, it is poured into a colander installed over an empty container and covered with several layers of gauze. This structure is left in the refrigerator overnight.
3. The prepared ingredients are transferred to one bowl or other container of a suitable size and beat with a mixer until smooth. After a few minutes, the cream will be ready.

Chocolate sour cream

Chocolate lovers can make a mega chocolate sponge cake by complementing the chocolate sponge cakes with chocolate sour cream. For this cream, you can take sour cream of any percentage of fat, but depending on it, you need a little more or a little less powdered sugar to get the desired consistency of the mixture.

Products for the chocolate-sour cream layer of biscuit cakes:

• 100 ml sour cream;
• 150 g dark chocolate;
• 50 g butter;
• 10 g vanilla sugar;
• 3 g table salt;
• 280-300 g of icing sugar.

Algorithm of actions:

1. In a steam bath or in a microwave oven, melt the dark chocolate together with the butter, stir until the mixture becomes homogeneous, and cool completely.
2. In the cooled mixture of butter and sour cream, stir in sour cream, vanilla sugar and table salt. Then, whisking the mixture with a mixer, gradually add the powdered sugar in small portions. Beat the cream very thoroughly until the required splendor and thickness is achieved.

Custard Sour Cream - Step by Step Recipe

The second name of this cream "Plombir" he received for its delicate taste, reminiscent of ice cream. In the finished form, the cream is moderately dense, ideal for creating thick creamy layers between biscuit cakes or for decorating various cakes.

To prepare "Plombir" you need the following products:

• 300 g sour cream 20%;
• 1 chicken egg;
• 120 g of crystalline sugar;
• 20 g vanilla sugar;
• 50 g wheat flour;
• 200 g butter.

Progress:

1. In a thick-walled saucepan, combine sour cream, raw chicken egg, both sugar and flour. Stir everything well so that there are no lumps;
2. Place the saucepan with the mixture on the steam bath and cook until thickened, stirring constantly with a spoon so that the custard base does not burn. The consistency of the mixture after boiling should be such that the groove does not disappear after stirring with a spoon;
3. After thickening, remove the sour cream from the steam bath, immediately add a quarter of the butter to it and stir. Cool the custard base;
4. Separately beat the softened butter into a fluffy mass and gradually add the custard base into it. Beat everything together. It would be nice to let the cream stabilize in the cold overnight and you can start decorating the cake.

To make your pastries tasty and look terribly appetizing with everything, you should definitely think about what kind of cream you will make for the layer and cap. Of course, there are many of them, and sometimes, making a choice is the most difficult task. And the basis of the foundations here will be sour cream for the cake. This cream is very easy to prepare, and the taste is simply amazing. Such one will come to the rescue of any housewife and turn your dessert into an exquisite dish. Let's find out how he prepares.

Sour cream cake

Ingredients:

• Sugar - 1 glass

Cooking method:

Whatever the baking is, sour cream for the cake will help to make it even better, the recipe for which is simple. To prepare this simple cream, you need only two products - sour cream and sugar. Mix all this and beat well, if desired, you can also add vanillin, it will only improve the taste and add a pleasant aroma. When a thick air cap appears, your cream is ready to use. You can safely spread it on the top of the cake and decorate with fruit. more than 20%.

And be careful, sour cream should be exactly sour cream, not a sour cream product, otherwise everything will be useless.

If you already have sour cream and it just so happens that it is not quite thick, then you can still save it for the cream. To do this, there are two options: either to rid it of excess moisture, or to thicken it. For the first, use a sieve. A piece of thick cloth or gauze should be put on a sieve so that not all sour cream will filter down, but only moisture will come out. Next, lay out the sour cream and substitute the container underneath, so the whey will have where to drain.

This procedure takes a long time, and sour cream may well acidify slightly, therefore, it will be better if you transfer the whole process to the refrigerator. You need to wait several hours, so it will be convenient to leave it like this overnight. In cream with sour cream for the cake, you can also add sour cream, condensed with gelatin. There is nothing wrong with that, if only the sour cream does not beat up airily enough, but this is better than nothing.

In order for the gelatin to fulfill its purpose, you must first leave a few spoons of it to swell for 15 minutes in cold boiled water. After that, stirring constantly, heat up and mix with sour cream, beat. The finished mixture should be allowed to stand in the refrigerator and you can safely spread the cakes.

In addition to the classic version, sour cream cake cream can be presented in other variations.

Let's present some of them.

Cream for a cake made of sour cream and condensed milk

Ingredients:

• Sour cream - 500 grams 30% fat
• Condensed milk - 1 can (250 grams)

Cooking method:

This is just the perfect recipe for soaking cakes. Due to its consistency, such a cream will easily saturate any baked goods and give an amazing sweet taste even to ordinary bread. You can spread it on anything, and it will still be terribly delicious.

In order to prepare such a cream for a cake, sour cream and condensed milk are also whipped with sugar until an airy mass is obtained. This cream is remarkable in that you can make a wonderful dessert from it, adding anything: chopped fruit or fruit puree, pieces of cookies or cocoa powder, here is the time to get creative. Freeze this cream in tins and you get ice cream.

Sour cream with cottage cheese

Ingredients:

• Sour cream - 500 grams 30% fat
• Sugar - 1 glass
• Cottage cheese - 500 grams

Cooking method:

Curd sour cream is also very easy to prepare. Beat sour cream with cottage cheese, gradually adding sugar. Take the amount of cottage cheese in proportions with sour cream at the rate of 1: 1. Cottage cheese must first be wiped through a sieve to obtain a homogeneous mass, otherwise you simply will not be able to beat it.

Such a cream can become a separate dish, even without any additives. It is thick and satisfying enough to exist as a standalone dessert.

In some detail and clearly about the preparation of sour cream for cakes will be described in the next video. We hope that it will help you to please your family with a masterpiece of culinary art.

Dear housewives, remember that the dish becomes tastier not from the amount of ingredients put into it, but from their correct combination. Yes, cream for cakes can be terribly difficult to prepare, consist of more than a dozen products, but it is not always worth spending so much time and effort to achieve an excellent result. Sometimes the genius of a dish lies in its simplicity. With sour cream, you will not only do everything quickly, but it will also turn out great. And the simplicity of the recipe will especially help novice housewives. Such a cream can be prepared at least every day.

Stories from our readers

Sour cream is different. The easiest thing is to grease the cake cakes with thick sour cream.

But we are not looking for easy ways and we will make an unusually delicious sour cream!

Simple recipe with sugar

Sour cream - 0.5 liters
Powdered sugar - 1 glass
Vanillin - 1 sachet

1. Choose the fattest and thickest sour cream for the cream. If your sour cream is thin, then let it stand for a day or drain off the excess liquid, discarding it in a colander with gauze.

2. Whisk sour cream at low speed, add vanillin and powdered sugar.

3. Continue whisking until the cream is more fluffy. But do not overdo it with whipping, otherwise you risk getting butter instead of cream. 😉

The mixture should turn out to be liquidish, because the zest of the sour cream lies in the fact that the cakes are completely saturated with creamy yummy and turn out to be juicy, tender. However, if you are not satisfied with the flow of the cream, you can thicken it by adding a bag of cream thickener to the above products. Sour cream with gelatin and butter are also thick (you can read these recipes below).

Vanillin can be replaced with vanilla extract, cinnamon, nuts, grated chocolate, syrup.

Sour cream with berries

Sour cream - 0.5 liters
Sugar - 1.5 cups
Fresh (or frozen berry) - 1 glass (as much as possible)

1. The berry should be washed, peeled of stalks and seeds. The most delicious creams are made with strawberries and cherries.

2. Whisk the berries, sour cream and sugar in a blender.

3. If desired, you can add pieces of berries to the finished sour cream and berry cream.

4. Use the cream immediately after preparation.

Step by step recipe with dried fruits

Sour cream - 0.5 liters
Sugar - 1 glass
Dried fruits - 1 glass

1. Prepare dried fruits: rinse, soak for 15 minutes in warm water, rinse again.

2. Now they can be cleaned of seeds, stalks and other inedible parts of the fruit.

3. Mix sour cream with sugar.

4. Crumble dried fruits into small pieces and cover with sour cream.

5. Let the cream sit for at least half an hour in the refrigerator. The longer the cream stands, the more it is saturated with the aromas of dried fruits.

Sour cream with prunes is the most popular. We also advise you to pay attention to kumquat, with it sour cream acquires an amazing citrus taste.

Sour cream + jam

The simplest recipe for sour cream: mix sour cream and your favorite jam in equal proportions. Fast and delicious! You can grease the cake.

Chocolate cream with sour cream and butter

Sour cream - 1 glass
Sugar - 1 glass
Cocoa - 0.5 cups
Butter - 200 gr.

1. Sour cream, sugar, cocoa and 50 gr. put butter over medium heat and stir.

2. Cook the mixture until thickened.

3. Cool it down.

4. Butter at room temperature, softened, beat until fluffy and slightly increased in volume.

5. Add cooled chocolate mass. Whisk until the mixture is smooth.

Note: it turns out no less tasty.

Recipe with banana and condensed milk

Sour cream - 1 glass
Condensed milk with sugar - 1 glass
Banana - 2 pieces

Sour cream recipe step by step:

1. Bananas should be peeled and cut into pieces.

2. Lick bananas, sour cream and condensed milk into a blender.

3. Whisk until smooth.

Sour cream recipe for cream with gelatin

Sour cream - 0.5 liters
Powdered sugar - 1 glass
Vanillin - 1 sachet
Cream - 3 tablespoons
Gelatin - 5 gr.

1. Whisk sour cream, powder and vanillin.

2. Pour cream over the gelatin and leave for 10 minutes to swell.

3. Heat the cream over medium heat until the gelatin melts in the cream. Do not let the mass boil, otherwise the gelling properties of gelatin will disappear.

4. Let the cream with gelatin cool down and pour into the sour cream in a thin stream.

5. Leave in the refrigerator for 15 minutes. The cream is ready to use.

Please note: if you put more gelatin in the sour cream cream, then you will get not a cream, but a soufflé. Which is no less tasty, but it is used in the confectionery business not at all for impregnating the cakes, but as an additional layer.

Also excellent sour cream comes out. Only this is another article and other ingredients.

Sour cream is one of the most delicious, but not very popular creams for decorating a cake. The fact is that this cream does not hold its shape for a very long time and quickly loses its structure due to the instability of the composition. And it cannot be stored for a long time, up to a maximum of 5-8 hours in the refrigerator.

One of the most common cakes that uses sour cream in the recipe is honey cake. I also want to offer a delicious recipe for pancake cake with sour cream.

Sour cream turns out to be quite fatty and high-calorie, since it is prepared from sour cream with a high percentage of fat content.

The sweetness of the cream is given by sugar or powdered sugar. Moreover, it is better to use the powder, with it the cream will turn out smoother and more delicate, and the sugar grains will not crunch on the teeth. But powdered sugar must also be of good quality, and if you do not have your own trusted manufacturer, then it is better to take more expensive powder. Here it is up to you to decide. But now there is such a huge selection of powdered sugar, and our grandmothers and great-grandmothers used sugar for creams, nevertheless, the cakes did not get any worse from this.

Gelatin can be used as additional ingredients. With it, the cream will keep its shape better, but it will lose its tenderness a little. Vanillin will also not be superfluous to the sour cream, which will add its magical aroma to the cream. Well, I really like how orange peel goes with sour cream.

Ingredients:

• 1 liter of thick and fatty homemade sour cream (25-30% fat);
• 350 g icing sugar.

Sour cream cake recipe