How to make sour cream for biscuit cake

There are several ways how to make a home cream sour cream for biscuit cake. The most popular of them we will present in this article.

General information about the product

Sponge cake with sour cream is a delicious, fragrant and delicate dessert, which can be served both to the usual family and festive table. It should be noted that there is nothing complicated in the preparation of such a filling. But in order for you to get a homogeneous and delicious sour cream, you need to have a mixer or blender at your disposal. After all, only with the help of such devices can you whip the dairy product very much and get a rather gentle and airy mass.

The most simple sour cream for home-made dessert

As mentioned above, today there are several recipes, with which you can make a delicious and airy filling for the cake. All of them involve the use of fresh sour cream. The classic version of this dessert recommends the use of only a natural village dairy product, which can only be purchased on the market.

When using fatty sour cream, you will get a very thick filling for the cake. To taste and externally it is quite similar to oil cream. However, it is more tender and tasty.

So, before you prepare sour cream, you need to stock up with products such as:

• Sour cream rustic maximum fat content - 1 full glass;
• Sugar not too large - ½ cup;
• Sugar vanilla - about 10 g.

Cooking process

Where to begin? To make a delicious sour cream from a fat country product, you must put it in a deep bowl, and then whip it up with a mixer. Gradually in the same dishes you need to pour not too large sugar and vanillin. After these actions, you may think that the cream is exfoliated. Nothing wrong with that. It should be continued whisking at high speed until a homogeneous and lush mass is obtained.

As you can see, a simple sour cream for a biscuit cake does not require a lot of ingredients and a lot of free time. It is recommended to apply it on the cakes only after they have completely cooled down. If you neglect this advice, the cream may melt, and your dessert will not turn out as delicious as you would like.

Cooking a gentle cream for a cake

About how to prepare sour cream from a village product, we told above. But if you could not find such an ingredient, then you can also make a filling for home-made dessert from the shop sour cream. Of course, they will differ in taste and consistency. However, with a home-made milk product, the home-made cake will turn out to be no less tender than with a rustic cake.

So, we need:

• Sour cream shop maximum fat content (about 30%) - 500 ml;
• Sugar is not too large - 2/3 cup.

Cooking method

All recipes with sour cream means intensive processing of dairy product with a mixer or blender. This is due to the fact that during whipping this ingredient significantly increases in volume, becomes lush, tender and very tasty.

So, to make a delicious filling for home-made cake, store sour cream should be put in a deep bowl, and then beat with a blender. Gradually sugar should be added to the same container. As a result of long stirring, you should get a very lush and gentle mass. Apply it to the cakes recommended by a thick layer immediately after they have completely cooled down.

Features of the choice of dairy product

It should be noted that for the preparation of this cream should only use the most fresh sour cream. After a long standing on the counter, the product may contain a separated serum. If you randomly purchased such an ingredient, then it is required to put it in multilayer gauze and allow all excess liquid to drain.

Also it should be said that quite a few housewives often wonder how to thicken sour cream. For this purpose, a special thickener is recommended. However, it may be necessary for you only if you purchased a not too fatty dairy product (10, 15 or 20%).

Make custard from sour cream

The most popular among lovers of home-made dessert is a custard sour cream. For a biscuit cake, it fits perfectly. With it, your dish will become even more delicious and tender. But to make such a filling you will need a little more time. After all, the custard is not in vain called this way. To thicken it, practically all the ingredients should be subjected to heat treatment.

So, in order to prepare a custard sour cream for biscuit cake, we will need:

• Sour cream of maximum freshness with a fat content of 20% - about 250 g;
• A large rural egg - 1 piece;
• Sugar is not too large - 125 g and 1 large spoon;
• Flour of the highest grade is light - 2 large spoons;
• Oil not rancid creamy - about 150 g.

Preparation of the first part of the base

Custard for biscuit dessert should be prepared in stages. First you need to take a saucepan with a thick bottom, put a rustic egg and sour cream, and then beat well with a mixer. Gradually, the resulting mass is required to add not too large sugar and flour of the highest grade. As a result, you should form a fairly liquid base, which must be subjected to heat treatment.

Thus, it is required to take a large metal container and pour in about a liter of water. Next, the dishes should be put on a strong fire and bring the liquid to a boil. After that, in a bubbling water, you need to place a saucepan with a previously mixed egg-sour mass. Boil it on a steam bath should be about ¼ hour. In this case, the ingredients must be regularly stirred with a large spoon. This is required to ensure that the resulting mass does not form lumps.

After the first part of the custard has been heat treated, it should be removed from the water bath and left to the side until it is completely cooled.

Preparation of culinary fat

While the egg-milk mixture cools at room temperature, it is necessary to handle the butter. It must be removed in advance from the refrigerator or freezer and wait until it is completely thawed. When the cooking oil becomes as mild as possible, it must be blended with a blender until the air mass is obtained .

The final stage

After all components for the custard are processed properly, you must proceed to connect the two parts of the filling. To do this, whipped cream is required to lay out to a completely cooled egg-sour mixture. To get a homogeneous and airy cream, these components should preferably be mixed not with a spoon, but with a mixer or blender.

After all the described actions you should form a viscous and not very thick mass, which can be used not only for making biscuit cakes, but also, for example, for home-made cakes.

How to Make Chocolate Sour cream

If you baked chocolate biscuit cakes, then for a more beautiful appearance, it is recommended to lubricate them not with white sour cream, but with brown cream. To achieve such a chocolate shade, cocoa powder should be added to the main ingredients.

Features of the preparation of chocolate cream

By the way, some mistresses prefer to put in such stuffing bitter or simply dark chocolate, previously grated on a grater. We do not recommend this, as in the end you will not get a brown cream, but white, with an obviously visible shavings of a sweet product.

If you still decide to use a chocolate bar to make such a filling, before adding it to sour cream, this sweetness must be melt in a water bath with the addition of a couple of large spoons of fresh milk. And it should be specially noted that the introduction of chocolate icing in the finished cream is desirable only after it cool down well. If you disregard this advice, then there is a possibility that the hot sour cream product will simply curl up, and your filling for a biscuit cake does not turn out as desired.

So, before you make a creamy cream chocolate color, you need to prepare products such as:

• Sour cream shop 30% fat content of maximum freshness - 500 g;
• Sugar not too large - 2/3 cup;
• Cocoa powder - 4 large spoons.

Process of step-by-step preparation

In the preparation of chocolate cream sour cream for biscuit cake there is nothing difficult. In order to see for yourself, we will present a detailed recipe right now.

Thick store sour cream should be put in a large bowl, and then beat with a mixer or blender at high speed. Gradually, to a lush dairy product, it is required to pour not too large sugar and cocoa powder. After intensive mixing, you should have an airy and gentle mass. To distribute it on biscuit cakes is recommended only after their complete cooling.

Let's sum up the results

In this article, we have told you in detail how to make an air cream cream quickly and tasty at home. It should be noted that all presented recipes are ideal for biscuit cakes.

After making such a filling, it must be smeared on the base, using a special confectionery spatula or a knife with a blunt end. To fully impregnate the biscuit, the finished cake should always be placed in the refrigerator and held there for about 3-6 hours. During this time the sour cream will make the cakes softer, tender and sweet. Serving such a home-made dessert to invited guests or friends follows along with unsweetened hot tea. Believe me, before such an airy delicacy, an adult, let alone a child, can not stand.