How to thicken sour cream for a cake with flour. Ways to thicken sour cream

Classic recipe for sour cream with thickener

This is the easiest method for those who do not want to spend time preparing gelatin or starch.

What ingredients will you need?

Grocery list:

powdered sugar – 100 g;
sour cream – 0.5 kg;
vanilla - to taste;
thickener for cream - 2 packs.

Step-by-step cooking process

The recipe is not complicated:

First, the sour cream should be placed in a separate container.
Then you need to pour powder into it.
Next, beat the mixture with a mixer so that it increases in volume.
Now you should add a thickener, vanillin.
Then the mass must be punched for 11 minutes. using a mixer.
The finished cream should be placed in the refrigerator.

What can I add?

The creamy mass can be diversified by adding berries, pieces of fruit, and various crushed nuts. It will turn out even tastier and more aromatic if you pour in melted chocolate or add cocoa.

Recipes for making thick sour cream

Recipe for sour cream with gelatin

This recipe for making a creamy product for decorating a medium-sized sponge cake will require the use of 500 grams of sour cream, as well as 250 grams of sugar. If desired, sugar can be replaced with 100 grams of powdered sugar. To add a vanilla aroma, you can use a drop of vanilla essence.

This recipe involves the use of a gelling solution, which will make the cream thicker and denser. To do this, 15 grams of gelatin powder is poured with 100 milliliters of water and left to swell for forty minutes. Next, it is placed in a water bath and heated until the crystals completely disappear. Then the jelly solution needs to be allowed to cool.

While the gelatin solution is cooling, you need to combine the sugar with sour cream and beat with a mixer. After about fifteen minutes, when stable peaks begin to form, you need to add a few drops of essence and a gelatin solution is also added in small portions. After this, the creamy substance is whipped for another two minutes.

Thus, we can say that the cream product is ready, but before making the cake layer, the cream itself must be placed in a refrigerator for four hours, which will allow the gelling component to harden and give it a thick consistency.

Recipe for sour cream with starch

If you are trying to thicken a cream product using starch or flour, you can use this recipe. For this, as in the previous example, take 500 grams of sour cream, 250 grams of granulated sugar and vanilla essence. But in addition, instead of gelatin powder, 2 teaspoons of starch will be used.

In this recipe, the sour cream is pre-cooled and whipped with a mixer for fifteen minutes until its volume increases. After this, add granulated sugar and powdered sugar, vanilla essence and beat everything for five minutes until the sugar crystals are completely dissolved. Then the creamy substance is placed in a refrigerator for 40 minutes. After which 2 teaspoons of starch are added and everything is again set to cool for half an hour. And only after cooling can the cream be used to layer the sponge cake.

Recipe for sour cream with thickener

If you are using a cream cake recipe with a thickener, you should follow the instructions on the package. But if we consider the recipes presented above, then for 500 grams of sour cream you will need about 2 bags of food thickener.

To prepare a creamy product, you need to beat 500 grams of sour cream for fifteen minutes until the volume of the mass increases. After this, granulated sugar or powdered sugar is added and beat until the sugar crystals are completely dissolved.

Next, essence and thickener powder are added to the creamy substance. The final step is to beat all the ingredients for ten minutes. Before you start layering the cake, it is placed in a refrigerator.

Recipe for sour cream with butter

The recipe will allow you to make a creamy product for a small sponge cake thick; it will require the use of 500 grams of sour cream, 250 grams of granulated sugar or 100 grams of powdered sugar.

For this amount of sour cream you will need 100 grams of butter. In this case, the oil must first be softened. After that, it is ground with 125 grams. Next, you need to beat it until it turns white. When it turns white, add the remaining sugar, sour cream and essence to taste and beat everything with a mixer in a fairly intensive mode for fifteen minutes. The result is a dense and thick cream. Before layering the sponge cake, it is better to put it in the refrigerator for a while.

Recipe for sour cream with condensed milk

Condensed milk can also help make the creamy substance for sour cream sponge cake thicker. To prepare it you will need 1 jar of condensed milk, 50 grams of butter, 500 grams of sour cream and vanilla essence.

The sour cream, cooled in the refrigerator, is whipped for fifteen minutes. Separately, mix the butter with condensed milk and beat until smooth and airy. Next, the whipped sour cream mixture is added to the butter mixture, everything is thoroughly mixed with a silicone spatula and whipped again. The finished cream product can be used for layering the cake, as well as for filling and eclairs.

So, in order to make the sour cream creamy product thicker, you do not need to heat it. First of all, its thickness is affected by the fat content of sour cream.

For many cooks and simply lovers of homemade sweets, sour cream is one of the easiest to prepare and the most delicious when combined with various ingredients. It is used for various doughs - sponge cakes, honey cakes, choux pastry preparations, it is added to desserts with berries, fruits, nuts, dried fruits, and sometimes you can simply eat it with a spoon if you want something tasty. Sour cream cream turns out to be very delicate and low-calorie, which is why it is most often offered to children as a dessert. Thick sour cream is an excellent substitute for heavy whipping cream. But the thickness of the cream itself largely depends on the sour cream that is used to prepare it, but there are ways to make thick sour cream for a cake without various additives.

With gelatin

A thickener for sour cream (this recipe is very easy to make at home) with gelatin is called universal. They coat the cake with it, or serve it as a separate jelly dessert.

What ingredients will you need?

The following products will be required:

Ingredient	Quantity
sugar	1 faceted glass
sour cream	500 g
water	100 ml
vanilla essence	2 drops
gelatin	15 g

Step-by-step cooking process

The dessert turns out tender and aromatic, and it’s incredibly quick to prepare:

To begin with, gelatin is poured with warm water. It should swell for 15 minutes.
Then the mixture is dissolved in a water bath.
Next, the solution must be heated, stirring constantly, until the crystals are completely dissolved. But it cannot be boiled.
Then the mass should be removed from the stove.
It needs to be cooled until it reaches room temperature.
Next, beat the sour cream with sugar and vanilla with a mixer at high speed. The mass should become more fluffy.
Then the gelatin mixture must be carefully introduced in a thin stream into the sour cream substance.
Now the mass should be worked again for 2 minutes so that it becomes voluminous and homogeneous.
Next, it is advisable to put the cream in a cool place for 3 hours.

What can I add?

If there is no time, increase the amount of gelatin to speed up the process of preparing the dessert. You can also add a little lemon or orange juice to add a special aroma and taste.

Composition of sour cream

The classic of confectionery art is loved by most professionals and amateurs because the sauce is simple to prepare, and the ingredients are budget-friendly and always available. Biscuits, eclairs, honey cakes and sour cream cakes would turn into completely different desserts without it.

full-fat sour cream, from 25% -525 g.
powdered sugar - 105 g.
starch - 25 g.
vanillin (essence) - 2 drops.

Technology:

Fat sour cream should be placed in a deep bowl and beaten with a mixer for a quarter of an hour. You can use a blender for this purpose.
After time, you need to add powdered sugar and vanilla essence in small doses. Punch for six minutes
At the very end you need to add starch. Beat for a couple more minutes. Place the resulting mixture in the refrigerator for at least half an hour.

As you can see, there are no difficulties, just another component is added.

Flour

Flour is a traditional thickener for sauces, just like starch. In order to use it as a thickener (and for other purposes), it must be carefully sifted twice. To avoid getting mealworms and all sorts of foreign bodies. Flour should be taken only of the highest grade.

sour cream 30% - 525 g.
granulated sugar - 105 g.
flour - 25 g.
or vanillin - 15 g.

Technology:

Take thirty percent sour cream. Place it in a stainless steel bowl. Beat with a mixer at high speed for a quarter of an hour.
Then, in a thin stream. Without ceasing to beat, you need to add granulated sugar, vanilla essence or vanillin. Continue whisking for a quarter of an hour
At the end of whipping, you need to add double-sifted premium wheat flour in a thin stream. Continue punching for another three to four minutes
After the mass is ready, you need to move it to a cold place, it is recommended for at least an hour and a half

full-fat sour cream, from 25% - 525 g.
powdered sugar - 105 g.
gelatin - 15 g.
water - 105 ml.
vanilla essence - 2 drops.

Technology:

Gelatin needs to be soaked in lukewarm water for a quarter of an hour. Next, put it on the stove. The sauce must be heated, stirring constantly until completely dissolved. Do not boil
After this, remove the gelatin from the heat. Cool at room temperature
While the gelatin is cooling, you need to beat the sour cream for a quarter of an hour with a mixer or in a blender at high speeds. Add powdered sugar and vanilla essence into it in a thin stream. Beat for another five minutes
After the mass is whipped, without interrupting the process, slowly add the dissolved gelatin and beat until smooth.
Leave the cream in a cool place for 3 hours

And there is nothing complicated here - the principle is the same as in the version with starch.

Butter

You can add butter to the cream. the cream will be slightly different. It will be denser and heavier. If you approach it very pickily, then this is a different cream, but the option is often used. It is good at making eclair fillings. But, if you use butter, never replace it with spreads. The taste of the cream will be spoiled and its structure will be damaged.

Recipe:

butter 82% - 105 g.
powdered sugar - 100 g.
vanilla essence - 2 drops

Technology:

The butter must be taken out of the refrigerator ahead of time so that it softens.
In a stainless steel container, grind the butter with half the norm of powdered sugar.
When the butter turns white and the powder is all included in the butter, you need to add sour cream, the second part of the powdered sugar and vanilla.
Beat everything with a chilled whisk or mixer at high speed.
The cream should thicken after a quarter of an hour. It will become dense and elastic

The cream can be used immediately or stored in a cool place.

Condensed milk

Condensed milk increases the volume of the cream - there will be more of it than in other recipes.

Recipe:

full-fat sour cream, from 25% - 505 g.
can of condensed milk - 400 g.
butter - 55 g.

Technology:

Place sour cream in a stainless steel bowl. Beat with a mixer at high speed for a quarter of an hour.
In a separate bowl, combine soft butter with condensed milk. Beat until smooth and fluffy.
Combine the contents of two containers. Mix thoroughly. Beat again until smooth

This cream is suitable for any dessert, as a self-sufficient dish (it will be especially tasty if you sprinkle it with chopped nuts).

Cream thickener

This is already a method for the very lazy and for those who have little time for starch and gelatin. For half a kilogram of sour cream, standard for cream, you need 2 packets of thickener.

Recipe:

fat sour cream from 25% - 505 g.
thickener for - 2 sachets
powdered sugar - 100 g.
vanilla essence - 2 drops

Technology:

Place the sour cream in a separate container and add powdered sugar. Punch until it increases in volume
Next add vanilla and thickener. Punch for another 11 minutes. Place in a cool place

Cottage cheese

Cottage cheese and sour cream are fermented milk products. And they fit together perfectly. The taste of the cream, tightened with help, will differ little from the classic one. On the contrary, it will give him a new, fresh note.

Recipe:

sour cream 25% - 505 g.
cottage cheese - 405 g.
powdered sugar - 100 g.
vanilla essence - 2 drops

Technology:

Rub the cottage cheese through a sieve until it turns into a soft, homogeneous mass.
In a large container, combine pureed cottage cheese, sour cream, powdered sugar and vanillin (essence). Beat at low speed
Once the mixture becomes creamy, turn the mixer to high speed and bring the mixture to a thick consistency.

Cream

Cream is an excellent thickener. The only negative is that they have grown in price in recent years.

Recipe:

powdered sugar - 35 g.
vanillin - 15 g.
cream 20% - 255 ml.
sour cream 30% - 90 g.

Technology:

All dairy products must be refrigerated in advance. Then place them in a bowl and place in ice or cold water
Using a whisk, you need to beat all the combined products until foam appears.
Without interrupting whipping, add powdered sugar and vanillin in a thin stream. It takes 9 minutes to whip
The finished cream should be stored in the refrigerator.

Ber manier

Beurre manier is a homogeneous mass of butter and flour combined in equal parts at room temperature. The mass is rolled into balls and added to sauces as needed.

premium wheat flour - 100 g.
butter – 82% – 100 g.

Technology:

Using a fork, or better yet, knead the softened butter together with the twice-sifted flour. You should get a smooth paste.
If beurre manier is being made as a reserve, it is better to use a blender
Form small diameter balls from the resulting paste.
Store beurre manier balls in the freezer until needed.
Before adding the beurre manier to the sauce, the ball must be allowed to thaw and soften.

Sour cream is good because its preparation does not require heat treatment. In versions of sour cream, some recipes prescribe boiling it with syrup or starch. But, gentlemen, writers, this is already a custard product.

If you need to thicken the cream just a little, you can mix it with banana. This will have an effect, but you shouldn’t count on strong thickening. This cream can actually be used in baby food. The main and undoubted thing remains that the thickness of the product directly depends on the fat content and quality of the sour cream.

How to thicken sour cream? Watch the video.

In this article we will try to figure out how to thicken sour cream if it still turns out liquid and consider three basic recipes for the ideal filling for your dessert.

So, first of all, pay special attention to the choice of sour cream itself. Its fat content should be at least 25%. However, even in this case, not everyone achieves good results. You can use a proven method: place the sour cream on a piece of gauze folded in four, tie its edges and hang it over a container in the refrigerator, preferably overnight. This procedure will remove excess serum from the product and make the cream thicker.

If you don’t have time to strain the sour cream, we offer very simple ways to make the cream thick, using very simple techniques and ingredients.

How to thicken sour cream for a cake with gelatin?

Ingredients:

full-fat sour cream, at least 25% – 270 g;
granulated gelatin – 3 teaspoons;
sugar (fine) – 145 g;
vanilla;
water – 45 ml.

Preparation

Gradually add sugar (you can use powder) into the thick sour cream, whisking constantly with a mixer. When you see that bubbles have formed in the mixture, add vanilla and beat everything again for another minute.

Before you thicken the cream with gelatin, you need to know how to add it correctly!

Pour the gelatin into a metal container, fill it with warm water, stir and set aside until it swells. Now put it on the stove at the lowest heat possible, and heat the gelatin until it is completely dissolved in water, without leaving it, constantly stirring vigorously.

Cool the dissolved gelatin until warm and then pour it into a container with whipped sour cream. Turn the mixer back on and, while whisking, combine the gelatin with the cream, thus making it fluffy and as homogeneous as possible. Before using the cream, refrigerate it for at least 1.5 hours.

How to thicken sour cream with starch?

Ingredients:

full fat sour cream 25% (or homemade) – 470 g;
– 90 g;
starch – 25 g;
vanilla essence – 1-2 drops or vanillin.

Preparation

Place the sour cream in a deep bowl and beat with a mixer for fifteen minutes (no less). Then add powder in small portions, add essence or vanillin and beat for another 5-7 minutes. Next, add starch, beat a little more and leave the mixture in the cold for 35 minutes.

How to make sour cream for a cake thick?

You can make sour cream thicker by adding soft butter to the composition. In this case, the consistency of the cream, density and taste will change. To prepare it, take about 100 g of soft butter per 500 g of sour cream. First, beat the butter with powder (the amount is determined solely by personal preference) and only then add sour cream.

You can also make a thick cream by combining different fermented milk products. To sour cream you can add cream cheese, which is already an excellent base for cream, as well as cottage cheese, ground to a paste-like consistency.

Thick curd and sour cream for cake

Ingredients:

Preparation

Mash the cream cheese well with the cottage cheese. Add sugar and vanilla to sour cream and beat with a mixer until the crystals dissolve. Add all the soft cheese and curd mass, switch the mixer to maximum speed and bring the cream until fluffy.

The cream cheese makes the filling incredibly airy and quite elastic. It is easy to work with and has an amazing delicate taste that goes perfectly with any type of cake.

Thick sour cream for cake decoration is, in fact, a fluffy mass that is achieved by mixing sour cream, most often with powdered sugar or adding sugar. Sour cream as a basis for the creamy substance should have a fairly high fat content - 33%. In this case, it is best to use a rustic one.

If you use sour cream with a fat content of at least 33%, then you do not need to add additional ingredients to obtain a creamy product with a thick consistency. A thick consistency can be achieved by beating it with sugar. And in this case, the thickness of the creamy substance is directly affected by the time and speed of the mixer.

If you don’t have high-fat sour cream on hand to prepare a creamy product, you can use what you have, but for this it makes sense to take the advice of experienced confectioners.

Currently, there are several methods to make sour cream thick at home. How to thicken sour cream is discussed in this article.

With starch

Potato or corn starch can be used as a thickener for sour cream.

Thickener for sour cream. Recipe for cooking with starch.

Experienced housewives often use it at home.

What ingredients will you need?

You need to take:

granulated sugar – 200 g;
sour cream – 0.52 kg;
starch – 2 tsp;
vanilla – 1 sachet.

Step-by-step cooking process

The delicacy is very easy to prepare:

First of all, sugar must be added to cooled sour cream. And then stir the mixture with a spatula.
Now the mass should be beaten in a blender for at least a quarter of an hour.
Next, you need to add starch and vanilla to the sour cream.
Then everything should be whipped to obtain a homogeneous consistency.
The finished dessert must be refrigerated.

Not any sour cream can be used in cooking

Before whipping sour cream and sugar into a thick foam, you should know that not all sour cream is suitable for mixing with sugar. It will be quite difficult to bring a store-bought product that is passed off as natural to a creamy state. Even if its fat content is 20 percent or more.

If you nevertheless purchased a product in a store and saw that its consistency is not suitable for making cream, all is not lost. We will tell you what to do if sour cream and sugar do not whip together:

Pour it into a colander lined with cotton cloth. It must be placed in the refrigerator overnight, due to which the unnecessary percentage of whey will be filtered out of the sour cream.
If there is no desire to engage in the process of straining the whey, it is recommended to beat the sour cream with the addition of boiled condensed milk to taste.
You can purchase a special thickener, which will result in good and fluffy whipped sour cream with sugar.

The easiest way out is to buy a homemade product. In such sour cream, sugar is best mixed, but you should do it carefully. The end result will be a high-quality cream in a minimum amount of time.

Tricks for making sour cream

It would seem that whipped sour cream with sugar is a mere trifle, but preparation requires taking into account many practical recommendations.

Any product that complements the base should be added gradually.
When whipping with a mixer or blender, you need to use only low speeds. Rapid rotations will turn the smooth consistency into oil, after which the product will be spoiled.
The composition of store-bought products has a low fat content, and the quality of the finished product depends on this. Experienced housewives have found a way out - they mix store-bought sour cream with cream in equal proportions to make it a little fattier.
Before whipping sour cream with sugar, it is recommended to cool the ingredients used (just do not overdo it).

With butter

This cream has a creamy taste; it is used to layer cakes, fill eclairs, and other pastries.

What ingredients will you need?

You will need:

sugar – 1 tbsp;
sour cream – 515 g;
oil drain – 200 g.

Step-by-step cooking process

The execution technology is quite simple:

The butter is first taken out of the refrigerator and placed in a deep bowl. It should warm up a little and not be too cold.
Then you need to add sour cream and sugar.
Next, the mass should be ground using a blender at high speed.
Then it must be placed in the refrigerator for 2 hours.

What can I add?

A similar base can be made in another way. Then you will get custard sour cream.

Required ingredients:

flour – 2 tbsp. l.;
vanilla - to taste;
egg – 1 pc.;
drain butter – 210 g;
sour cream – 320 g;
sugar – ½ tbsp.

How to cook:

Grind the egg with sugar until smooth.
Then flour and sour cream must be added to the egg-sugar mixture. Everything needs to be mixed well.
Next, the mixture is heated in a water bath.
It needs to be boiled until it thickens.
Then add a small amount of butter (50 g) and stir the mixture.
The remaining portion must be placed in a cup. It should be whipped until fluffy. However, the oil should not be cold.
Next, the sour cream base should be added in parts (2 tablespoons each) to the mass without stopping the whipping process.
Before decorating the cake, the finished sweet must be cooled.

You can also make chocolate cream using sour cream with the addition of butter.

Required:

Ingredient	Quantity
powdered sugar	420 g
vanilla extract	1 tsp.
salt	¼ tsp.
sour cream	half a glass
bitter chocolate	160 g
oil	55 g

Cooking process:

The chocolate must be broken into pieces and placed in a bowl that already contains butter.
Now the mixture needs to be melted, but it cannot be boiled. Can be put in the microwave.
Then the chocolate mass should be mixed and cooled.
Next, salt and vanillin must be added to the sour cream. It is turned into a lush mass.
And then you should add chocolate to it.
Powder must be poured in portions while continuing to work with the mixer. The mass should acquire a creamy structure.
Use the cream immediately or keep it in the cold first, if necessary.

Ways to make sour cream thicker

If, when preparing a cream product for a cake, it turns out liquid, you can use the advice of experienced confectioners.

In this article we will look at three main ones.

The first method allows you to make a creamy sour cream product thicker with minimal time and is suitable for preparing it at home for a novice pastry chef. It involves the use of a special food thickener in powder form. It is available for sale in almost every store. It contains starch, sugar powder, vanilla essence, etc. But it is better not to use it when decorating a cake for children. In this case, you can use a thickener prepared yourself using starch. To properly make a homemade thickener, you need to take 1 tablespoon of starch for 1 cup of sour cream. If possible, it is better to use corn starch. You will also need a small amount of water, one pinch of vanilla and 3 tablespoons of powdered sugar. Sour cream is whipped with powder and vanilla. And starch diluted in water is added only at the end. Be sure to cool the sour cream.

The second way to make a too liquid cream thick involves using gelatin or agar-agar. Thanks to these ingredients, as well as their gelling properties, a thick and dense cream is obtained. We should not forget that it holds its shape well. You don't need many components for this. One cup of sour cream requires approximately 10 grams of gelatin or agar-agar powder and is prepared according to the instructions on the package. But basically they are soaked for 40 minutes (for gelatin powder) and 60 minutes (for agar-agar) to swell. After which they dissolve in a water bath, and the already cooled solution is added to the cream. In this case, before introducing the gelling solution, during and after, the cream product is whipped. After decorating the cake, it must be placed in the refrigerator for some time.

There is a third way to make a cream that is too liquid and thick. It is rightfully considered one of the most natural ways. No additives are used here. To do this, you need to remove the whey. You need to take the gauze and roll it up into at least three layers. After which the sour cream is laid out on cheesecloth, its ends are collected and tied at the top. Next, it is suspended in a cold room above the container for a day. Once the whey drains, it will become thicker.

With condensed milk

A thickener for sour cream (it can be easily made at home in a matter of minutes), created on the basis of condensed milk, gives the dessert a denser structure and increases the volume of the cream base.

It turns out much more than in other recipes.

What ingredients will you need?

You need to prepare:

condensed milk – 470 g;
lemon juice – 55 ml;
sour cream – 410 g;
cognac – 2 tbsp. l.;
liquid vanilla extract – 1 tsp.

Step-by-step cooking process

This recipe does not require granulated sugar:

To begin with, the fermented milk product must be placed in a deep plate. It needs to be worked for at least 4 minutes using a mixer.
Then you should add condensed milk, vanilla, and add juice. And also, pour cognac.
The mixture must be whipped until its consistency becomes fluffy.
Next, all components are processed for 30 minutes. The mixer is turned on at high speed.
Then the cream is covered with cellophane film and refrigerated for 3 hours.

What can I add?

There is another recipe for cooking with condensed milk.

You need to take:

Ingredient	Quantity
full fat sour cream (23%)	505 g
oil drain	2 tbsp. l.
condensed milk	400 g

How to cook:

The sour cream must be whipped for 15 minutes.
Condensed milk and softened butter should be placed in another bowl.
They need to be worked out so that the mass increases in volume.
Then all components must be combined by whisking again.

With lemon juice

A thickener for sour cream (you can experiment at home by adding different components to the recipe) with lemon juice gives the dessert a citrus aroma and a slight sourness.

The recipe follows.

What ingredients will you need?

The following products will be required:

sugar -1.5 tbsp;
gelatin – 20 g;
lemon – 1 pc.;
thick sour cream - 2 tbsp.

Step-by-step cooking process

Preparation will not take much time:

The lemon should be scalded with boiling water and wiped dry with a towel.
Then you need to remove the zest from the fruit using a grater.
Squeeze the juice out of the fruit into a small deep bowl and place it in the cold.
Next, gelatin must be soaked in 0.5 tbsp. warm water. It should swell.
Then it should be dissolved in a water bath, avoiding boiling, and then cooled.
Then the cold sour cream must be whipped until fluffy.
Next, sugar should be added gradually, until it is completely dissolved.
Then you need to pour in the juice, add gelatin and zest.

All ingredients need to be carefully worked out again.

How to make custard sour cream:

Mix all ingredients, except oil, in one bowl with a fireproof bottom, place in a water bath and stir until thick.

Try to avoid the formation of lumps; to do this, stir vigorously until smooth, moving along the walls of the bowl.

Separately, beat the butter until white.

Add the custard base, cooled to room temperature, in small portions to the butter and beat until smooth. Cool the cream and use it where intended.

The result is an excellent cream that holds its shape well and can be used not only for layering cakes and filling cakes, but also for decorating the tops of cakes.

The following cream is perfect for layering the cake. It will go especially well with sponge cakes and fruit. You can add the fruit pieces directly to the cream before adding the gelatin.

With sifted flour

Flour is often used as a classic thickener. It must be sifted at least 2 times.

It must be of the highest quality.

What ingredients will you need?

You will need:

Ingredient	Quantity
vanillin	15 g
sour cream (30%)	0.52 kg;
sugar	½ tbsp.
flour	25 g

Step-by-step cooking process

The technology is very simple:

First, the sour cream should be placed in a plastic or glass bowl.
It must be whipped at high speed for at least 12 minutes.
Then, continuing to work with the mixer, add sugar, vanilla essence and beat for another 15 minutes.
At the end of the process, add flour in a thin stream without stopping work for about 3 - 4 minutes.
Then the finished treat should be put in the cold.

With fine grain cottage cheese

A thickener for sour cream (at home they use available ingredients that can be bought in the store) made from cottage cheese gives the dessert a velvety taste.

What ingredients will you need?

You need to prepare:

sour cream – 210 ml;
cottage cheese – 420 g;
granulated sugar - 4 tbsp. l.;
vanilla – 1 pack.

Step-by-step cooking process

The recipe is not complicated:

Grainy cottage cheese must be ground through a sieve or use a blender.
Then the curd mass, sour cream, and sugar should be combined together. Vanillin is added to them.
Next, mix everything thoroughly with a mixer and place in a cool place for a couple of hours.

What can I add?

Powder is often used instead of sugar. This way the sweet ingredient is more evenly distributed throughout the creamy base. You can add starch if it turns out runny. Or gelatin to give shape.

In addition to the above recipes for thickening sour cream, you can use agar-agar. It has the same gelling properties as gelatin. It is soaked for 60 minutes. for swelling. And then they are dissolved in a water bath. The cooled solution is poured into the cream. Another option.

Sour cream can be thickened naturally without adding anything to it:

The gauze must be folded in half or in four and lined with it the bottom of the colander.
Then the sieve is inserted into the pan, and sour cream is poured into it.
All this should be placed in the refrigerator for 3 - 4 hours.
When the liquid drains, thick sour cream remains.

Dry instant pudding is also used to thicken sour cream. There are instructions on the package indicating how much to put in.

What and how can you use to thicken sour cream?

Typically, a store-bought product is made from a powder concentrate.

Therefore, while whipping, you may not achieve the required consistency.

It is preferable to use homemade village sour cream to obtain a good cream. It should have moderate thickness and neutral taste. But a slight sourness is quite acceptable.
Sugar makes any sour cream more liquid. Therefore, when working with a mixer, you should reduce the time, but set the maximum speed.
Before whipping the cream, all products must be well cooled. The same applies to the tools used.
Homemade sour cream should be whipped carefully. Otherwise you may end up with oil.
As you know, lemon juice makes sour cream thicker. It will take ½ tsp. / 500 ml fermented milk product. While whipping the cream, citrus syrup must be added drop by drop. The mass should be mixed well, waiting 1 - 2 minutes. Since it does not make it thick right away. At the same time, add 50 g of powder.
Sometimes sour cream is placed in the freezer for 20 - 30 minutes so that it thickens well later.
Heavy cream or soft cheese is added to the cream to give it a rich, creamy taste.

At home, you can use a variety of thickeners for sour cream to get a thick, airy cream.