Cream of sour cream and sugar

Cake cream made from sour cream and sugar is the simplest and most reliable recipe for making sweet desserts. In addition to the classic method of preparing it, there are other, more interesting options. Sour cream can be made thicker or more liquid, high-calorie or dietary. You can add cocoa, vanillin, berries and even nuts to it.

Thanks to the use of available ingredients, sour cream is particularly popular. The fermented milk product makes the cream soft and gives it a creamy taste. The main thing is that the sour cream is fresh and rich. If you trust market products, then it is better to buy sour cream there rather than in the store. To get an airy cream, you should add fine sugar, but professional confectioners prefer powdered sugar.

Ingredients:

• ½ kg sour cream;
• 160 g fine sugar;
• a bag of vanilla powder.

Cooking method:

1. Place cool sour cream in a container and turn the mixer on low speed. You need to do three approaches of one minute each.
2. Then we increase the speed and pour in sugar, but not the entire amount, but in portions, one spoon at a time.
3. At the end, add vanillin and beat for another two minutes until fluffy.

Sweet layer with cottage cheese

Recently, desserts using cottage cheese have been in particular demand. This product is added to the dough and made into a delicate layer for various desserts.

Ingredients:

• a pack of cottage cheese;
• 420 ml sour cream;
• 170 g of white sand.

Cooking method:

1. Let's start preparing the cream from sour cream and cottage cheese by grinding the curd product to a delicate consistency without a single lump.
2. Then add sour cream and turn on the mixer again.
3. After two minutes, add sweet sand and stir the mixture until it is completely dissolved. You can add a little vanillin for flavor.

With added oil

To prepare this cream you will need only three ingredients: sour cream, butter, sugar. Sour cream with added butter turns out tender, airy, dense and, of course, delicious. This cream is suitable not only for layering cakes, but also for filling cakes and eclairs. For the recipe, it is better to use full-fat sour cream and butter with a fat content of at least 82%.

Ingredients:

• 140 g butter;
• 280 ml sour cream;
• 140 g sweet powder.

Cooking method:

1. Place butter at room temperature in a bowl and beat for three minutes.
2. Add sour cream along with powder and grind the ingredients well at high speed until a dense mass is obtained.

Thick sour cream with sugar for cake

At home, it is not always possible to whip sour cream to the desired thick consistency. As a rule, the cream turns out to be liquid. But there are ways to achieve the desired thickness.

1. Many housewives claim that you can get thick cream only from homemade sour cream, and not from the product that is offered to us in stores. To test such assumptions, buy 30% fat sour cream on the market, fold gauze in four and place the fermented milk product on it. Hang the bag over the container and wait three hours. If whey comes out of the gauze, then such sour cream will actually make a thick cream for the cake.
2. Many people don’t even realize that sugar can turn even the fattest sour cream into a liquid mass. The longer you keep the mixer running, the less likely you are to get the desired result. What to do? The answer is simple - sour cream and even equipment, that is, a bowl and whisks, must be cool. You need to stir quickly and vigorously.
3. To achieve a thick consistency, you can add corn or potato starch. Such ingredients do not affect the taste in any way, but they do affect its density. The only thing you should do is keep the cream mass in the cold before using it to make desserts.
4. Adding butter will also make the cream denser, although the taste will be slightly different, and the cream mass itself will be richer and heavier.
5. The easiest and most modern method is cream thickeners; they can be produced under different brands, but the method of use is identical for all.

Cooking with eggs

Every housewife knows that custard can be made with milk, but for many it turns out to be a discovery that such a cream can be made from sour cream and eggs.

Ingredients:

• 280 g sour cream;
• one egg;
• two tablespoons of flour;
• 130 g fine sugar;
• 140 g butter;
• a couple of drops of vanilla extract.

Cooking method:

1. In a water bath, melt the sweet sand along with sour cream and eggs. As soon as the mass thickens, remove from heat and cool.
2. Add butter in small proportions to the sour cream and egg mixture and mix with a mixer until smooth.
3. Add a few drops of vanilla extract, mix and use as intended.

How to make with cream

To prepare a delicate cream with a creamy taste you will need heavy cream, sour cream and any sweetener. Most often, housewives use sugar, but we recommend replacing it with sweet powder. If you don't have it, use the finest granulated sugar you can find or simply grind it in a coffee grinder.

Ingredients:

• 550 g sour cream;
• 240 g sweet powder;
• 280 ml cream.

Cooking method:

1. If you have homemade sour cream, then you need to weigh it out. Place the product in cheesecloth and hang it over a container so that all the whey comes out. If this is not done, the cream will turn out liquid.
2. Place sour cream in a deep bowl, pour in chilled cream, and add powder. Start beating on low speed and then on high for five minutes. If the cream doesn't taste very sweet, add more powder.

Chocolate cream made from sour cream, sugar and cocoa

To obtain a thick sour cream, butter is used, but this product makes the cream heavy and changes the taste. But there is another way by which you can make the impregnation with a thick consistency - gelatin.

Ingredients:

• 280 g sour cream;
• five tablespoons of sweet powder;
• half a glass of milk (water);
• 1 tsp. gelatin;
• vanillin.

Cooking method:

1. Pour gelatin into milk (water) and give it time to swell. Then we send the composition to a water bath and leave until the gelatin is completely dissolved.
2. Using a mixer, mix sour cream with powder and flavoring until smooth.
3. Then add chilled gelatin, mix and let the cream brew a little.

For biscuit desserts, a cream with a medium-density consistency is suitable. For shortbread dough, it is better to make the cream more liquid so that it can soak the crispy cakes well. And for meringue, the ideal option is a cream with a very dense consistency; under the influence of a more liquid impregnation, such products can crumble.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A sour cream layer for a cake is the simplest and most popular; it can be made in several interesting versions, using available products. Try adding vanilla extract, a glass of walnuts, fruit or cocoa to sweet sour cream, and the taste of the delicacy will become much brighter and more interesting. You can make any kind of sweetness you want: liquid so that it soaks the cakes well, thick, high in calories, dietary.

How to make sour cream

If you know how to make cream from sour cream and sugar, just beat these two components with a mixer for 10-15 minutes. This way the delicacy will be thick and homogeneous. It is also important to choose high-quality products; the sour cream must be fresh, with a fat content of at least 25%; it is better to take market, not store-bought. Gelatin or agar-agar is added to traditional sour cream as a thickener. An airy consistency can be achieved by adding fine sugar; experienced confectioners recommend using powdered sugar, with which the delicacy can be whipped easier and faster.

Classical

• Cooking time: 15 minutes.
• Servings: 6 people.
• Calorie content of the dish: 318 kcal per 100 g.

Cake cream made from sour cream and sugar is popular due to the availability of products and ease of production. The delicacy has a delicate texture, excellent creamy taste, and the slight sourness of the fermented milk product adds piquancy. According to the classic sour cream recipe, it contains only 2 components and a flavoring; it is suitable for sponge cakes, Napoleon, honey cake and other confectionery products.

Ingredients:

• sour cream – 500 g;
• powdered sugar – 150 g;
• vanillin – 1 sachet.

Cooking method:

1. Place the cooled sour cream in a container and beat at low speed for 1 minute, do 3 approaches.
2. Increase mixer speed by adding powdered sugar 1 tbsp at a time. spoon.
3. Add vanilla at the end and beat for another minute until a thick, fluffy mixture is obtained.

With cherry

• Number of servings: 7 people.
• Calorie content of the dish: 334 kcal per 100 g.

Cream with sour cream and cherries has a slight sour taste, pink color and delicate consistency. Do not forget that cherries are too juicy a berry, which will give a lot of liquid in the process, so gelatin is included in the recipe, otherwise the dessert will not thicken. A treat with cherries is perfect for layering ready-made or sponge cake layers in cakes. If you put the delicacy into bowls and freeze it, you will get an amazing cooling dessert.

Ingredients:

• sour cream – 400 ml;
• powdered sugar – 250 g;
• cottage cheese – 400 g;
• gelatin – 30 g;
• fresh (or frozen) cherries – 300 g;
• vanillin.

Cooking method:

1. Gelatin is poured with water and left to swell.
2. At this time, add powdered sugar to the cherries (without pits) and beat with a blender until smooth.
3. Then add cottage cheese and vanillin and knead again. Next, add gelatin and stir thoroughly.
4. The fermented milk product is beaten separately, then added to the main mass and beaten together again.

With strawberry

• Cooking time: 30 minutes.
• Number of servings: 6 people.
• Calorie content of the dish: 268 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

The recipe for sour cream for a cake with strawberries is very simple, but this berry will add piquant notes and an excellent aroma to the dessert. It is important to note here that the strawberries will produce a small amount of juice and the mixture may turn out runny. To achieve a thick consistency, another component is added to the recipe - cream, without which it will be difficult to achieve the desired result.

Ingredients:

• cold cream – 90 ml;
• fat sour cream – 180 ml;
• sugar – 100 g;
• strawberries – 200 g.

Cooking method:

1. Make a puree from the berries.
2. Mix the remaining ingredients and beat until smooth.
3. Add strawberry puree, mix everything well with a mixer, put in the refrigerator to cool.
4. Spread the prepared fluffy mixture onto the cake layers and decorate the top of the cake with strawberry slices.

Sour cream with condensed milk

• Cooking time: 25 minutes.
• Number of servings: 5 people.
• Calorie content of the dish: 286 kcal per 100 g.
• Purpose: for breakfast, dinner.

Try making another version of sour cream cream - with condensed milk. This delicate dessert turns out very soft, airy, and its wonderful creamy taste is light. The delicacy with condensed milk can be used for soaking cakes, as a fondant for cupcakes and other delicious desserts, for making custard cakes and waffles.

Ingredients:

• sour cream (minimum 25%) – 200 ml;
• condensed milk - 1 can.

Cooking method:

1. Beat the cooled fat sour cream with a mixer until fluffy.
2. Then add condensed milk and continue beating until you get a homogeneous consistency.

With kefir

• Cooking time: 60 minutes.
• Number of servings: 7 people.
• Calorie content of the dish: 238 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

The cream made with sour cream and kefir will appeal to lovers of airy, delicate desserts with a light, unobtrusive sourness. This delicacy can be used both as a layer of honey, biscuit, shortbread cakes, and as a separate dish. Choose the highest quality gelatin for your treat, otherwise the dessert may not harden and the cake will not hold its shape.

Ingredients:

• sour cream – 400 ml;
• kefir – 200 ml;
• water – 50 ml;
• sugar – 4 tbsp. l.;
• gelatin – 10 g;
• vanillin.

Cooking method:

1. Combine gelatin with water and leave to swell.
2. Mix kefir, sour cream, sugar, vanillin and beat with a whisk (mixer, blender) until the consistency is homogeneous and the sugar is completely dissolved.
3. Heat the swollen gelatin in a water bath until completely dissolved, cool. Add a few tablespoons of fermented milk mixture to it, stir until smooth.
4. Pour this mixture into the kefir-sour cream mixture, stir thoroughly and place in the refrigerator to cool for 20 minutes.
5. After the time has passed, take out the product and beat with a mixer. The mass will thicken and increase in volume. Place back in the refrigerator. After half an hour, dessert is ready.

With prunes

• Cooking time: 50 minutes.
• Number of servings: 6 people.
• Calorie content of the dish: 280 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

You can add not only fresh berries to desserts, but also dried fruits, such as prunes. This combination is suitable for a cake with sweet cake layers, since the sour taste of prunes and sour cream will dilute their sugariness. To prepare a sour cream dessert with this dried berry, you need a small amount of liqueur in which the dried fruits are soaked. Thanks to this technique, the treat will acquire an original aroma and a light alcoholic taste.

Ingredients:

• sour cream – 600 g;
• sugar – 200 g;
• prunes – 200 g;
• liqueur (fruit) – 50 ml.

Cooking method:

1. Finely chop the prunes, pour in the liqueur, leave for 45 minutes to soak. Stir occasionally.
2. Combine the fermented milk product with sugar and whisk until smooth.
3. Add dried fruits to the mixture and mix thoroughly.

With banana

• Cooking time: 20 minutes.
• Number of servings: 6 people.
• Calorie content of the dish: 340 kcal per 100 g.
• Purpose: for breakfast, lunch.

If you don't have time to fuss with complex buttercream, try adding bananas to regular sour cream sponge cream. These fruits will make the treat more tender and its consistency thicker. The banana-sour cream treat can be a separate dish or a dip for chocolate biscuits. Chocolate chips or coconut shavings go well with this cream.

Ingredients:

• large bananas – 2 pcs.;
• sour cream – 500 g;
• sugar – 125 g.

Cooking method:

1. Bananas are ground in a blender until mushy.
2. A fermented milk component is added to this mass and the whole thing is whipped with a mixer.
3. Gradually add sugar to the mixture, continuing to beat until dissolved.

Sour cream with cocoa

• Cooking time: 60 minutes.
• Number of servings: 7 people.
• Calorie content of the dish: 310 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

Many sweet tooths love the sour cream cream recipe for its simplicity and small number of ingredients. If you want a slightly different taste, try adding cocoa powder to the dessert. This way the treat will become truly chocolatey, it can be eaten as an independent dish and used as a filling for cakes, pancakes, straws and other confectionery products.

Ingredients:

• fat sour cream – 150 g;
• butter (softened) – 80 g;
• sugar – 300 g;
• cocoa – 80 g.

Cooking method:

1. Mix the fermented milk component with sugar and cocoa until smooth.
2. Place the mixture on the fire and bring to a boil, stirring constantly.
3. After boiling, reduce the heat and cook until thickened. Don't forget to stir.
4. When the mixture thickens, add the butter and stir until it dissolves.
5. Remove from heat, cool.

With gelatin

• Cooking time: 1 hour 20 minutes.
• Number of servings: 6 people.
• Calorie content of the dish: 124 kcal per 100 g.
• Purpose: for breakfast.

Some recipes for making thick cream require adding butter, but the taste of such a mass will be different from the traditional classic one. The easiest way to achieve a thick consistency of sour cream is to use a cream thickener, which is sold in stores. If you don't want to add artificial ingredients, try making treats with gelatin. It will help you easily achieve a dense consistency of the sweet mass, so that it can be used for layering cakes.

Ingredients:

• sour cream – 300 g;
• powdered sugar – 5 tbsp. l.;
• water (milk) – 0.5 tbsp.;
• gelatin – 1 tsp;
• flavoring (vanillin).

Cooking method:

1. Pour gelatin with water (milk), set aside until it swells.
2. Then place it in a water bath and heat until the component is completely dissolved. Leave to cool.
3. Beat sour cream, powder, flavoring with a blender (mixer) until you get a fluffy, homogeneous mixture. Add gelatin at the end.

Sour cream is ideal for baking; it can be used to soak any cakes; it will soften even those that were inadvertently left in the oven.

Many people also consume it as a dessert, it is so tasty and also easy to prepare. Those with a sweet tooth can add more sugar to suit their taste.

The sour cream for the cream must be fatty, thick and fresh, otherwise it will not whip up. There are a couple more “tricks” that not everyone knows. If the sour cream is not very thick, use a special thickener for cream. To make it whip better, granulated sugar needs to be ground into powder.

If you want the cream to hold tightly, use gelatin. How to cook stuffed chicken thighs - see.

Simple sour cream

Ingredients

• Sour cream – 500 g.
• Powdered sugar – 200 g.
• Vanilla sugar – 10 g.

How to make sour cream

• A couple of hours before preparing the sour cream, put the sour cream in the refrigerator to cool.
• Place the cooled sour cream in a deep bowl or blender.
• Add powdered sugar and vanilla sugar and beat until the cream is smooth.

Custard sour cream

If the products are fresh and everything is done correctly, the cream turns out just perfect.

Ingredients

• Sour cream – 250 g.
• Chicken eggs – 1 pc.
• Granulated sugar – 130 g.
• Wheat flour - 2 tablespoons.
• Butter – 150 g.

How to cook

• Place the sour cream in a small saucepan and beat the egg into it.
• Add sugar and sifted flour. Mix thoroughly.
• Place the saucepan in a water bath and heat, stirring constantly. The mass should become homogeneous, without lumps and quite thick.
• Remove the pan from the heat and set aside to cool.
• Beat the softened butter with a mixer or in a blender.
• Add butter in small portions to the slightly cooled sour cream mixture, while continuing to beat with a mixer.
• The cream should become homogeneous and fluffy.

Lemon sour cream

This cream is incredibly refreshing and fragrant. It is ideal for anyone who likes not very sweet pastries.

Ingredients

• Sour cream – 500 g.
• Condensed milk - half a can.
• Half a lemon.

Recipe

• Cool the sour cream in the refrigerator and beat with a mixer.
• Pour boiling water over half a lemon and squeeze the juice out of it.
• While continuing to whisk, pour lemon juice into the sour cream in a thin stream.
• Also, add condensed milk in small portions.
• Beat again until you obtain a fluffy, homogeneous cream.
• Lemon sour cream is ready.

Sour cream with gelatin

A very strong cream that holds its shape well.

Ingredients

• Sour cream – 500 g.
• Granulated sugar – 200 g.
• Gelatin – 10 g.
• Vanilla sugar – 10 g.

Preparing sour cream with gelatin

• Pour cold water over the gelatin and set aside for 20-25 minutes to allow it to swell.
• Place the container with gelatin in a water bath and, stirring continuously, heat until the gelatin grains are completely dissolved. Do not bring to a boil under any circumstances.
• Remove gelatin from heat and set aside to cool.
• Beat the sour cream chilled in the refrigerator, adding vanilla and regular sugar in small parts. Beat until the mixture becomes homogeneous and the sugar dissolves.
• Pour gelatin into the sour cream in a thin stream and beat again.
• The cream is ready, you can use it for its intended purpose.

Bon appetit.

Sour cream for cake

Classic sour cream for cake - see step-by-step recipe, as well as unique tips on ingredients and use of cream.

Per 1 kg

25 min

275 kcal

5/5 (8)

Kitchen appliances and utensils: 500-800 ml volumetric dishes, several tablespoons and teaspoons, a measuring cup, a whisk and a blender, since it is recommended to knead the mass at a speed that only special equipment can provide.

There is nothing easier than making regular cake layers. But choosing a cream often leaves even the most experienced cooks struggling. Sometimes I just don’t have the desire to ask such a question, and I choose the most simple, tasty and fast sweet sour cream for cake, the recipe of which my grandmother used on all occasions in her life.

Properly prepared cream is thick enough to fill and decorate any dessert, since it is prepared from full-fat sour cream (at least 20 percent) with the addition of fine-grained sugar. This is the perfect combination for your cake, cupcakes and pastries. It can be used not only for filling, but also for coating and leveling the surface of the finished cake. Such an airy, delicate miracle is made with fruits and berries in season. However, its dignity also hides the main problem. Many people don’t even dare to start cooking because they don’t know how to make classic sour cream for a cake step by step so that it is sufficiently viscous, stable and thick. If this problem is easily solved for eggs - to thicken them, just beat them with sugar, then what to do with sour cream?

Today I decided to write a detailed guide to answer all the questions about making sour cream once and for all.

One of the most important secrets How to make and thicken classic sour cream for a cake without the use of professional culinary equipment, but simply at home, consists of choosing the right pace of preparation. Try to take your time when reading the recipe and starting to implement it.

You will need

Sour cream for cream must be as high as possible fat, so don't try to find one in the store. Very good and fresh sour cream, which literally costs a spoon, can only be found at the market.

Be sure to let the sour cream get rid of excess moisture - to do this, place it on a thin piece of gauze and hang it over a large bowl for 30 minutes. This will allow you to quickly strain off excess whey.

Step-by-step recipe for thick cream made from sour cream and sugar for cake

You can add a tablespoon of cocoa to the cream to give it a pleasant chocolate color and aroma.

In addition, at the final stage of whipping, I often add pieces of strawberries, blueberries or other berries to the mass, because after this, even an ordinary sponge cake on the table will amaze you and your family with the amazing taste and aroma of hot summer.

Your universal the cream is ready! Now you can confidently answer the question of how to cook delicious sour cream for cakes and pastries without spending a lot of time and effort. Place the mixture in the refrigerator for 1-3 hours, since even the thickest and most viscous sour cream requires some time to proof and harden before being used for its intended purpose: filling cakes or coating a cake.

Video recipe for making sour cream

You can make sure that you did everything correctly by watching the step-by-step recipe for making sour cream for a cake in the video below:

This most delicate sour cream can be apply not only for impregnation, but also for decorations cake. To do this, additionally dissolve a few grams of gelatin in warm water, and then add to the cream at the final whipping stage. Once your cream has been chilled, place it in a pastry syringe or bag and let your imagination run wild.

Just in case, I would also like to recommend you a few other variations on the theme of creams with sour cream as a base. If you don’t have time to look for ingredients on the market, it will suit you well, which can be obtained even with sour cream with a fat content of 20%. For condensed milk lovers, there is mixed milk, which invariably pleases my home sweet tooth. And the airy one is distinguished not only by its ease of preparation, but also by the fact that it is healthy for children.

People who don't like sweets very rarely come our way. To please your guests and present them with a delicious cake, just bake sponge cakes and layer them with delicate cream.

Any housewife knows how to pound the dough, the main thing is to have the necessary products. Preparing a layer will not cause any more problems; one of the most delicious is butter and sour cream for a cake.

Let's not waste time and learn how to cook it right now.

How to choose sour cream

Tips for choosing the main ingredient - sour cream - must be remembered. When you come to a market or store, you will see a large selection, and it is important not to get confused.

If you want the sour cream to be light and smooth the first time, buy sour cream with a high fat content. 30% is an indicator that suits you, and I do not advise you to settle for less.

The sour cream should be homogeneous, without traces of released whey.

You can thicken sour cream by placing it in a gauze bag and hanging it over a bowl for several hours.

Secrets of making cream

The cream for the biscuit layer must be prepared from a chilled product. Moreover, whipping the sour cream should take place in a cold bowl and with the same cold “whisk” attachment.

The whipping speed is high, maintain it throughout the entire process so that the layer does not become liquid.

Some tricks that experienced confectioners use in their work will help thicken the sour cream.

For example, adding potato or corn starch. The taste of the cream will not be affected, but its consistency will noticeably improve.

Another additive thanks to which sour cream gains stability. We are talking about gelatin; before use, it is soaked for several minutes in cool water and dissolved at high temperature.

Under no circumstances should the gelatin solution be boiled, otherwise it will lose its properties. Oil is a component that will make the cream with sour cream not only thicker, but also denser. In addition, butter will increase the calorie content of the cream.

Recipe: Butter cream for cake

Grocery list:

sour cream – 0.4 kg; a pack of butter and a glass of sugar (powdered sugar).

Before you begin, place the butter on the table and let it melt a little. Since the temperature in the kitchen is slightly elevated due to the oven being turned on (you are baking sponge cake), the process will go quickly and unnoticed.

On the contrary, leave the sour cream in the refrigerator and take it out only when you are ready to whip it.

Progress:

1. Combine sugar and butter and beat until creamy.
2. In a separate bowl, beat the sour cream using a chilled mixer attachment.
3. In several stages, add sour cream to the oil. You should end up with a homogeneous air mass, which should be kept in the cold before use.

If you purchased homemade sour cream, be careful when whipping. Do not overdo it, otherwise the product will separate and form whey and oily grains.

Recipe: Cocoa Cream

The chocolate layer looks great on dark-colored cakes. If necessary, it can be used as a glaze.

You can add not only black, but also milk and white cream to the cake cream. It all depends on your preferences.

Ingredients:

1 egg; 0.120 kg sl. oils; 0.150 kg powdered sugar; 1 tbsp. spoon of ice water; 50 g melted chocolate or 15 g cocoa powder; a pinch of vanilla.

Cooking steps:

1. Beat soft butter until fluffy, beat in the egg and mix.
2. Add powdered sugar little by little and whisk constantly with a mixer.
3. Whisk cocoa and vanilla in cold water. Pour the resulting suspension into the oil mixture and whisk vigorously.
4. If you use chocolate, you need to melt it and cool it. Introduce the product carefully, pouring it in a stream down the side of the container.

Recipe: Butter and sour cream with condensed milk

The cream for the sponge cake does not contain sugar; its sweetness is determined by the presence of condensed milk.

The fluffy and smooth mass is suitable not only for layering sponge cakes, but also for filling eclairs and puff pastries.

Take:

200 g condensed milk; fat sour cream – 0.5 kg; and 70 g sl. oils

Step-by-step preparation:

1. Cool a glass or enamel container and use a whisk to whisk the sour cream in it.
2. In a smaller bowl, grind the condensed milk with softened butter.
3. Combine both masses and work well with a mixer. The airy and delicate layer is ready, it can be used for sponge cakes and more.

Custard sour cream and butter for cake

The taste and consistency of the cream will appeal to all experienced sweet tooths who have tried many desserts.

The cooking process will take you a little longer than usual, but you will be satisfied with the result.

You will need:

1 egg; 2 tbsp. spoons of flour; 130 g butter; 250 g fat sour cream; 150 g sugar.

Preparation:

1. Beat sour cream with egg.
2. Add sugar and flour. Stir the mixture until smooth and place in a water bath.
3. Without ceasing, stir the contents of the saucepan for 10-15 minutes. The mixture will acquire a thick consistency, which means that it is brewed and requires cooling.
4. Beat the soft butter in a separate bowl and add it piece by piece into the cooled sour cream mixture.

The layer is ready for further use.

My video recipe