Custard or sour cream. Sour cream custard: recipe with photo. It’s not difficult to prepare such splendor for a cake.

Custard sour cream for soaking the cake turns out very tasty. Simple sour cream is rarely used to decorate desserts, as it does not hold its shape well, even if added to the composition. oil.

There are several ways to thicken the cream. For example, make it custard. Let's look at simple recipes for making custard with sour cream for cakes in this article.

General principles of cooking

To prepare custard with sour cream for the cake, you need to cook it with flour and chicken. eggs. The recipe may not even indicate brewing the cream base with these ingredients.

The resulting cream is in no way inferior in tenderness and airiness to the composition if you prepare it in accordance with the instructions in the classic recipe.

To prepare custard sour cream for sponge cake, you should use a fatty product of natural composition.

The sour cream must be of high quality, otherwise it will simply separate during prolonged heating.

Sour cream must be fresh, as leaving it in the cream for a short time can lead to poisoning. Buy only high-quality products, remember - we are what we eat!

You can add sour cream to the custard for sponge cake at the end of cooking, when the brewed base has cooled thoroughly.

You can use it as the main product on which you need to brew a creamy mass. It needs to be mixed with other ingredients and heated over low heat.

You can use a water bath, then the cream composition will not burn. Sour cream for a sponge cake can be colored by adding honey, cocoa powder or chocolate.

When you add chocolate to it, the cream will have a beautiful rich brown color. If you add honey to the composition, the cream will turn beige, but the sl. the oil will give the cream a creamy taste.

Sour cream custard is commonly used to decorate cakes. You can also soak the cakes with this composition. To decorate the cake, as in my photo, you need to adjust the inclusion of a soft layer. oils

Sour cream custard with sl. butter and chicken eggs

The custard will be based on sour cream. To prevent the product from curdling, it is best to use sour cream with a high fat content.

The sour cream will be very thick, as in the photo. If you apply it in a thick layer on the biscuit, the mass will not spread. If you put another sponge cake on it, the cream will be perfectly soaked into the cake.

Components:

120 gr. Sahara; 2 tbsp. psh. flour; 1 PC. chickens egg; 300 gr. sour cream with a fat content of 30%; 20 gr. van. Sahara; 1 pack sl. oils

Cooking algorithm with photo:

I pour in the chickens. Egg and sugar, grind with a tablespoon to form a white paste.
I sow the flour and grind its composition thoroughly.
I sow the flour and grind it with the general composition. I stir, add sour cream, and place a bowl to heat the water bath.
I stir and heat the cream base until the mixture becomes thick. I make sure that the bottom of the bowl does not touch hot water.
I remove the mixture from the stove and stir in 50 grams. sl. oils and van. sugar, cover the lid and let cool.
Sl. I cut the butter into pieces and put it in a bowl. When it softens, you need to beat it. I add sour cream to the mixture. The cream will beat well if you add no more than 2 tbsp. for 1 time. I beat until smooth.

That's all, the sour cream is ready.

Custard sour cream with milk for cake

Not only will the cream add a creamy tint to the cake. butter, but also because it will contain milk. The cream will become mild in taste.

To get a fattier composition, you should take homemade milk and add sour cream at the end, without warming it up at all.

The recipe is quite simple, and therefore will not cause any difficulties for the hostess.

Components:

150 gr. sl. oils; 1 gr. vanilla powder; 2 pcs. chickens eggs; 1 tbsp. sugar and sour cream; 3 tbsp. flour; 700 ml milk;

Cooking algorithm with photo:

Half a serving of sugar should be mixed with flour.
I bring in chickens. eggs and beat. I pour in 1 tbsp. milk and beat again. The mass should be free of flour crystals and lumps.
I mix milk and sugar. sand. I add vanilla powder. I place it on high heat.
When the milk begins to boil, you need to constantly stir the mixture. I pour the egg-milk mixture into it and simmer over low heat until it becomes thick.
During cooking, I stir the cream, making sure that the base is better separated from the bottom. Otherwise, the mass will burn.
I remove the milk base from the stove and let it cool. The mass will become thick.
You can bring it to fluffiness if you use a mixer. Sl. the butter should be soft, after which you can add it portionwise into the cooled brewed mass.
I add sour cream. I bring it to readiness. Beat with a mixer on medium power.

Chocolate custard with cocoa sour cream for cake

To make delicious chocolate cream, you need to use cocoa. The recipe calls for cocoa powder.

The cream will have a pronounced chocolate taste, the composition will be dark in color. I introduce cocoa and make sure to sow the composition. If there are lumps in the composition, you need to mix the powder thoroughly in the mass.

Components:

200 gr. sour cream (fat content from 25%); 60 gr. flour; 5 tbsp. Sahara; 1 PC. chickens egg; 10 gr. van. Sahara; 90 gr. dark cocoa powder.

Cooking algorithm with photo:

In a bowl you need to mix sour cream and sugar. I stir and make the mixture until smooth. I place the bowl of cream in a water bath to warm it up.
I introduce the chickens into the warm creamy base. egg, first beat it with a whisk. I also add sifted flour and continue heating in a water bath. In order for the mixture to brew evenly, you need to constantly stir it and make sure that the boiling water does not touch the bottom of the bowl.
The boiled mass must be supplemented with cocoa powder. Mix well and reduce heat on the stove.
The powder will mix evenly if you add it using a sieve.
I stir and boil until the thickness is the desired consistency. Let the mixture cool at room temperature. After the composition cools, it will become even thicker.

Sour cream custard on condensed milk with honey

Natural honey will give the cream not only taste, but also healthfulness. During prolonged heating of the mass with condensed milk, the composition will be colored in a delicate color. Sour cream should be added last, when the mixture has cooled down. Chicken There is no need to use eggs for the cream.

Components: 350 gr. condensed milk; 500 ml thick sour cream; 1 tbsp. honey; 100 gr. sl. oils

Cooking algorithm with photo:

I pour the condensed milk into a saucepan with thick walls. I add honey and put it on low heat.
I stir the mixture and heat the mixture until the honey dissolves thoroughly. Remove the mixture from the heat and let it cool. You can do this faster if you put ice in a bowl.
I add sour cream to the mixture and beat it until the mixture is fluffy. I mix with a mixer, which needs to be turned on at medium speed.

This concludes the article. I am sure that each of you was able to choose one of the recipes presented in the article to make a delicious dessert at home for your whole family.

Don’t be afraid to experiment in the kitchen; you will definitely succeed if you cook in a good mood. Have fun in the kitchen!

My video recipe

Sour cream custard is quite popular due to its versatility. You can use it to layer sponge cakes, level the layers, and also make beautiful decorations for cupcakes and other baked goods. It has a pronounced creamy taste. Some people may find it a little sour, but for others, on the contrary, sour cream custard is an excellent alternative to modern cheesecakes and cream cheese.

Compound

This cream does not require any exotic products. To prepare it we will need:

fat sour cream (from 20%) - 350 grams;
butter - 120 grams;
1 egg;
vanilla extract - 1.5 grams;
flour - 2 heaped spoons;
sugar - 110 grams.

Sour cream custard recipe

As with other custards, some preparation will be required. A couple of hours before you start cooking, remove the butter from the refrigerator. We will need it at medium room temperature. In addition, the cream is prepared in a water bath, so find suitable saucepans in advance.

So, prepare sour cream custard:

In a separate container, mix the egg, sugar, sour cream, flour and vanilla extract. If you decide to replace the last ingredient with more common vanilla, then be careful. There is a risk of spoiling the cream with excessive bitterness. Therefore, buy the product you are definitely confident in. Or you can use vanilla sugar as a substitute. It is not bitter and dissolves easily.
Place a pan of water on the fire. We are waiting for it to boil. Place our container with the mixture on top and simmer. It is necessary to wait until the mass becomes thicker. Don't forget to stir throughout the entire process. As a rule, this takes no more than 10 minutes. Although, of course, it all depends on the size of the dishes you choose. The speed of the process is also affected by the fat content of sour cream. The higher the percentage, the faster the mass is compacted. In 5 minutes, sour cream with 25 percent fat content will come to the desired condition. If the readings are lower, it may take up to a quarter of an hour.
Remove the cream from the steam bath and let it cool.
As soon as cooling is complete, begin to beat the butter. Gradually, literally one spoon at a time, add custard to it. It is important not to stop whisking throughout the entire process. We achieve a thick consistency, as well as an overall fluffiness of the mass. As a result, as they say, the spoon should “stand”.

The above quantity of products should be enough for a layer of sponge cake with a diameter of 18 centimeters. If you need sour cream custard for leveling, then it will be enough for a cake of the same dimensions, provided that the height of the latter does not exceed 10 centimeters. For impregnation and for the finishing layer on top, it is worth making a double portion.

How to check the readiness of the cream after cooking?

The density of the cream is checked very simply. Run a spoon through the mixture and look at the remaining cutlery mark. It should be stable and not flatten back into a smooth surface. To achieve this result, it is important to choose the right sour cream. No need to save. Buy the fattest product that does not contain foreign additives or impurities. Essentially, sour cream is pure cream that has been fermented to a thick state. There should be no thickeners or other dubious components on the label. Otherwise, it is no longer sour cream, but a sour cream product.

How to cool the cream?

To prevent a crust from forming on the surface during the cooling process, do not keep the cream in the same saucepan that was in the steam bath. Place it in a bowl and cover with cling film. Let it cool at room temperature and, when it becomes less hot, put it in the refrigerator for half an hour.

How to use

The recipe for custard sour cream for cake is good for its versatility. Thanks to the preparation technology, the resulting mass is suitable for both layering and final leveling. And if you arm yourself with a pastry syringe, you can create beautiful curls, patterns, plant compositions, and more. In general, everything that you have enough imagination for. In addition, it is perfectly colored with both dry and gel food coloring.

Sour cream and milk custard

Due to the presence of milk in the composition, this cream becomes even more delicate in taste.

Grocery list:

homemade milk (goat or cow) - 700 ml;
vanillin - 1 gram;
2 eggs;
butter - 150 grams;
flour (premium grade) - 3 tablespoons;
granulated sugar or powdered sugar - a glass.
fat sour cream - a glass.

How to cook:

Mix half the specified amount of powdered sugar and flour. Add eggs.
We begin to beat the mixture, carefully pouring in cooled milk (1 cup). The result should be a homogeneous consistency without lumps. If you use sugar instead of powder, ensure that the crystals are completely dissolved.
Mix the remaining parts of powdered sugar and milk. Sprinkle with vanilla. Place on high heat and start stirring. When the first signs of boiling appear, pour in the mixture from step 2. Reduce the heat and continue stirring so that the resulting custard sour cream for the cake boils down more easily and does not burn.
As soon as the mass thickens, remove it from the stove and leave to cool.
Soften the butter and gently beat it with a blender. We gradually introduce this mixture into our cooled cream. After this, add sour cream and beat the mass again until smooth and fluffy.
Custard milk and sour cream is ready!

Features of preparing sour cream and milk cream

Such recipes have their own tricks. And they consist in the fact that sour cream is always introduced at the very end, when the main creamy mass is ready. Please note that the sour cream does not warm up. It is also necessary to focus on the quality of the products. Ideally, both sour cream and milk should be homemade. If you do not have the opportunity to purchase such products, take store-bought versions of the first freshness with the most natural composition. Also pay attention to the fat content: the higher it is, the better for your cream.

"Chocolate" recipe for sour cream custard with photo

This preparation method involves the use of cocoa powder without sugar impurities. Buy a product you are familiar with. Look for one that has a distinct chocolate flavor. This is very important for the characteristics of the future cream (visual and aromatic).

A little tip: before adding cocoa powder to the overall mixture, pass it thoroughly through a sieve. There should be no lumps or crystals in the cream.

Grocery list:

full-fat sour cream (more than 25%) - 200 grams;
granulated sugar - 25 grams;
cocoa powder - 90 grams;
vanilla extract - 10 grams;
flour (premium grade) - 60 grams;
egg.

How to cook:

We take a copper or glass deep container (if there is none, a simple enameled one will do). Mix sour cream and granulated sugar in it until smooth. Place in a steam bath.
Break the egg with a spoon or whisk, mix it with carefully sifted flour and add it all to our sour cream and sugar in the bathhouse. Important: at the time of introduction, the cream base should not boil yet! We heat the resulting mass, remembering to stir gently so that it thickens faster and does not sink to the bottom, where it can burn.
We catch the moment of boiling. As soon as the first bubbles appear, stir in the cocoa powder and reduce the heat. Tip: You can sift the cocoa by holding the sieve directly over the cream, which will save cooking time.

4. Stir until the mixture boils down to a thick consistency. After this, remove our sour cream and chocolate custard from the heat and cool.

Custard sour cream “Plombir” can be used for a variety of cakes and other baked desserts. It turns out so tender that baking with it will definitely please everyone.

And here is a chocolate cake with sour cream, which turns out with a bang. A delicate sponge cake and sour cream with a layer of sweet and sour berries combine to create a very tasty and tender cake, the recipe for which can be found in the link.

The cream has a creamy taste and even resembles condensed milk. People who do not know its composition will never guess that it is sour cream and does not contain condensed milk.

The entire process of preparing sour cream will take approximately 35-45 minutes. You will cook in a water bath until it thickens. This is approximately 20 minutes.

If you cook directly on the stove, it will be faster, but it’s better not to take risks the first time. The most important thing in the process of cooking cream is to constantly stir with a whisk or beat with a mixer.

And yet, it is important to remove from the stove in time so that the cream does not form lumps. But in general, if you follow the recommendations correctly, you should get a delicate cream with the taste of ice cream.

Ingredients:

Sour cream 15% – 300-350 ml
Granulated sugar – 6 tablespoons
Wheat flour – 3 tablespoons
Butter 72% - 50 g
Chicken eggs – 2 pcs.

How to make cream ice cream

1. It is better to use sour cream with medium fat content - 20 or 21%. But if there is no such thing, then 15% will do, you’ll just have to cook the cream longer until the excess part of the serum-moisture evaporates.

Pour it into an iron bowl in which you will cook the cream in a water bath.

2. Beat in the chicken eggs and whisk the mixture with a whisk.

3. Pour flour and sugar into another container.

4. Mix well. This will prevent the cream from lumps that may appear if you skip this step.

5. Now pour a tablespoon of the sugar-flour mixture into a bowl with sour cream and stir with a whisk. The mass should be homogeneous.

6. Place the bowl in a water bath and, stirring, cook for about 20 minutes.

7. It is better to use a mixer during the cooking process. Thanks to whipping with a mixer, the cream will turn out fluffier and more homogeneous, without lumps.

When the cream becomes thick, remove it from the water bath and cool.

8. Beat soft butter with a mixer.

9. And add the cooled mixture to it.

10. Beat again with a mixer until smooth.

11. Custard sour cream “Ice cream” is ready!

You can coat the cake layers with this cream. It is ideal for light sponge cakes, sponge cakes and choux pastries.

The cream comes out quite satisfying. With fatty cakes, the dough of which contains a lot of butter or vegetable oil: pancake cakes, shortcrust pastry, puff pastry, it is better not to use it.

Bon appetit!

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 mixture 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 high speed. 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.

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.

Secret: how to make sour cream for a cake thick?

The easiest cream to prepare does not turn out thick for everyone.

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.

The technology of baking biscuits dates back to 1615, and to this day it has not changed significantly. There are seven main types of layers for sponge cakes, but even the familiar sour cream for a sponge cake can be delicious in different ways (chocolate, banana, cottage cheese or condensed milk flavor).

Classic sour cream has only two ingredients: sour cream and sugar. You can add a little vanilla powder or vanilla sugar for flavor. Despite the simplicity of the composition, not many housewives make the cream thick and fluffy. A detailed study of the cooking rules will help you find out what mistakes were made.

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, those with a sweet tooth are not prohibited from increasing the amount of sweetener. This will not affect the consistency of the cream, only the taste will become sweeter.

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

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

Secrets of technology and preparation:

The final result largely depends on the quality of the products, so sour cream must be of high quality; in no case can it be replaced with a sour cream product. Only sour cream with a fat content of 30% or higher is suitable for this cream. Before cooking, be sure to cool it very well.
Place the almost ice-cold product in a large bowl (it can also be kept cold) and add sugar. As for the second ingredient of the cream, there are no special requirements for it. Although it is preferable to use fine sugar or powder, the cream will whip up faster with them.
Next, the contents of the bowl are simply whipped with a mixer at high speed into a thick and fluffy cream. Some housewives act a little differently: first beat the sour cream at medium speed until fluffy, and then slowly add sugar, continuing to beat at maximum speed. In both cases the result will be the same.

Recipe with gelatin

Sour cream with gelatin will help out when you cannot find sour cream with a high percentage of fat content. 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 necessary products:

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

How to cook:

First you need to prepare the gelatin. Pour it into a medium-sized bowl and pour cold milk on top. Mix everything well and leave to swell for 5 to 20 minutes, depending on the recommendations on the package.
Meanwhile, sour cream and sugar are mixed in a separate bowl. Whip this mass with a whisk until smooth. Depending on the fat content of the fermented milk product, the mixture may be very liquid. There is no need to be afraid of this, gelatin will fix everything.
Place the container with the swollen cream thickener in a water bath and heat until a liquid, homogeneous mixture is obtained. Gelatin should absolutely not be allowed to boil, otherwise it will lose all its gelling properties. After dissolving, the gelatin mixture should be left to cool to 37-40 degrees.
Pour the slightly cooled mixture into the sour cream and sugar in a stream, continuing to beat until smooth. Let the finished cream cool a little (about five minutes) in the refrigerator and you can coat the cakes with it. You should not wait until it cools completely, as in this case the cake will come out dry and unsaturated.

With condensed milk

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

Ingredients used in the cooking process:

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

Cooking method:

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

Alcohol should not be added to the cream if the cake is being prepared 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. Preparing such a layer for sponge cakes is not difficult; the only difficulty that may arise is the darkening 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 powdered sugar;
10 g vanilla sugar.

Cooking sequence:

Beat the sour cream into a fluffy mass along with vanilla sugar and powdered sugar, not forgetting to cool the main ingredient and the mixing bowl.
Peel the bananas and puree using a blender. Of course, you can simply mash them with a fork, but a blender will help make the consistency of the finished cream more uniform and airy.
Mix sour cream and banana puree, beat everything with a mixer again. Delicious sour cream with banana flavor is ready.

Curd and sour cream

This cream is a favorite among both those with a sweet tooth and those who watch their figure. It does not have many calories compared to its other sour cream counterparts, and the taste is very delicate and velvety, melting in the mouth.

To prepare curd and sour cream for sponge cake you need to take:

400 g of non-grain cottage cheese;
100 g granulated sugar (a little more according to your taste);
200 g fat sour cream;
vanillin or vanilla sugar to taste.

Cooking step by step:

The main time spent in the cooking process will be spent on preliminary preparation of products. So, the cottage cheese needs to be given a more uniform structure. To do this, you can twist it through a meat grinder, press it through a fine sieve, or beat it with a blender.
Ideally, so that the sweetness is evenly distributed throughout the cream, the sugar should be ground into powder. If the sour cream is not very fatty, it is better to weigh it out first. Weighing out sour cream is the process of getting rid of excess whey, which results in an increase in fat content and density of the product. To obtain weighed sour cream, it is poured into a colander placed over an empty container and covered with several layers of gauze. This design is left overnight in the refrigerator.
Place the prepared ingredients into one bowl or other container of a suitable size and beat with a mixer until smooth. In a few minutes the cream will be ready.

Chocolate sour cream

Chocolate lovers can make a mega chocolate sponge cake by topping the chocolate sponge cake with chocolate sour cream. For this cream, you can use sour cream of any fat content, but depending on it, you will 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 sponge cakes:

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

Algorithm of actions:

Melt the dark chocolate along with the butter in a steam bath or in the microwave, stir until the mixture is smooth, and cool completely.
Stir sour cream, vanilla sugar and table salt into the cooled mixture of butter and sour cream. Then, while beating the mixture with a mixer, gradually add powdered sugar in small portions. Beat the cream very thoroughly until the required fluffiness and thickness are achieved.

Custard sour cream - step by step recipe

This cream got its second name “Ice Cream” for its delicate taste, reminiscent of ice cream. When finished, the cream is moderately dense, ideal for creating thick creamy layers between sponge cakes or for decorating various cakes.

To prepare “Ice cream” you need the following products:

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

Progress:

In a thick-walled saucepan, mix sour cream, raw chicken egg, both types of sugar and flour. Stir everything well so that there are no lumps;
Place the pan with the mixture in a 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;
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;
Separately, beat the softened butter into a fluffy mass and gradually add the custard base into it. Whisk everything together. It would be good to let the cream stabilize in the cold overnight and you can start decorating the cake.