Cream made from sour cream and condensed milk. How to prepare sour cream with condensed milk for cake

There are different recipes for preparing sponge cake impregnation, but one of the simplest and fastest is the recipe for sour cream with condensed milk. Firstly, it has a very soft and pleasant structure, and secondly, preparing this type of impregnation will take no more than half an hour. This cream is suitable for any cake, as it is quite light, and sour cream gives a delicate, not cloying taste.

For many creams, the sour cream must be strained, since a large amount of liquid in it can make the cream from condensed milk and sour cream very liquid. But if strong impregnation of the cake layers is necessary, then straining is not necessary. In this case, you need to apply the impregnation in small portions, wait a little for it to be absorbed and apply the portion again to the cake. If you don’t do this, then everything will be absorbed into the cake and there may not be any layer left between the cake layers.

The simplest recipe for straining sour cream is to put it in the refrigerator overnight using the usual design for this action. Place a colander on the pan, put a layer of gauze or several layers of sterile bandage in it and pour in the sour cream. Some people prefer to buy sour cream in jars and cups, but if the volume required for impregnation is a multiple of 0.5 liters, then it is better to buy the corresponding number of bags. This has a lot of advantages. And the most important of them is that you can squeeze the contents out of the bag to the last drop by twisting the bag like a rag. And you don't overpay for plastic cups.

About preparing creams

The simplest is considered to be the usual whipping of sour cream with condensed milk at medium speed of the mixer. To do this, you need to take a can of condensed milk and 200 grams. sour cream. Pour everything into one bowl and beat. When there is a homogeneous mass in the bowl, the impregnation is ready. At this point, you can add any additional ingredients to the cream that will make the taste of the cream richer. Finely chopped nuts, dried apricots, chopped in a meat grinder or blender, raisins.

You can also mix sour cream with boiled condensed milk, the cream will turn out a little darker than the color of champagne. This impregnation will look good between light-colored cakes.

But this is the simplest type; there are many more recipes that require a little more ingredients. Some of the creams can only serve as an impregnation, but some can be used to decorate the top layer and sides of the cake.

There is also a recipe with butter, the more you add, the better the small decorations made from this cream on the cake will stick.

What you will need:

• Butter – 200 gr.;
• Condensed milk – 0.5 cans;
• Sour cream – 200 gr.;
• Chopped nuts – 300 gr.

At the very beginning, strain the sour cream by placing it in the refrigerator overnight. Next, we begin to prepare the cream, beat the softened butter at low speed with a mixer or a whisk, then add condensed milk and beat again. Then add sour cream in parts (spoons) without turning off the mixer. When the cream has acquired the required thickness, add nuts and mix well. This cream is well suited for decorating a cake, and its nutty taste will go well with simple cake layers without additives.

With the addition of butter to this type of impregnation, the density necessary for decoration from a confectionery syringe appeared. If you use this recipe, you can replace the nuts with 3 tablespoons (tablespoons) of cocoa, then you will get regular chocolate cream. In general, when butter hardens, any cream with it is quite suitable for making decorations for the top layers and sides of the cake.

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But there are also more exotic types of cake cream. To do this, you can take any basic recipe and add finely chopped fruits or fresh berries to it. In this case, the appearance of the cream will take on the color of the additive, and the taste will become much brighter.

And now it’s worth remembering how we try to feed our children cottage cheese mixed with sour cream and sugar, and how many of them put the spoon away.

What mothers don’t do for the sake of the notorious calcium contained in cottage cheese.

They add dried apricots, honey, nuts and many other products to it in order to put the treasured 100 grams into the child’s mouth. curd mass.

But so that our mothers do not suffer, we will suggest a simple recipe for morning dessert.

To prepare you will need:

• 4 cookies (which the child loves);
• ¼ can of boiled condensed milk;
• 100 gr. cottage cheese;
• 100 gr. sour cream;
• 1 tbsp powdered sugar;
• 1 small chocolate bar.

We start cooking by whipping sour cream with powdered sugar. Pass the cottage cheese through a sieve and mix with sweet sour cream and boiled condensed milk. Beat well. Place 2 cookies in a bowl, having previously broken them into medium-sized pieces. Add half the cream, again cookies and again cream. Now you need to sprinkle grated chocolate on top, give the child dessert and leave the kitchen so as not to listen to this delicacy crackling behind his little ears.

Of course, it is better not to give this to children under 2 years old, but after the age of two you will not be able to get them away from this dessert by the ears. If you use this recipe, just replace the boiled condensed milk with regular one and add a tablespoon of any seedless jam, then you can get not only a morning dessert, but also a wonderful cream for any cake. In this case, all ingredients must be multiplied by 2.

This way you can make a tasty and long-lasting cream for decorating cakes without adding butter. In this case, the taste of the cake will be pleasant, and the appearance will be original, since cooking will give a unique color to the impregnation.

Since many people do not like the taste of butter on the cake, and most importantly its quantity, it is for this reason that use a recipe for decorating a cake based on cottage cheese. This fudge is much easier and faster to process by the body, does not leave a cloying oily aftertaste and is suitable for ladies on a diet.

Any recipe for soaking based on condensed milk and sour cream will be a good addition to the cake. Remember that this is the simplest type of impregnation and the most delicious cream. If guests are already knocking on the door, then you can coat any purchased cakes in this way and no one will guess that you did not prepare this pastry yourself.

When preparing any cake or sponge roll, cream plays an important role. Cream can both improve the taste of the biscuit and make it less tasty. Therefore, it is very important to choose the right cream for a specific biscuit.

Today I bring to your attention a cream made from boiled condensed milk and sour cream. This cream has a delicate, pleasant taste, with a slight sourness, and is great for sponge and honey cakes. It can also be used to fill eclairs, shortbread baskets and nuts. It can be spread on a piece of fresh bread or used as a topping for ice cream.

Preparing cream from boiled condensed milk is quite simple, because it contains only three ingredients that need to be whipped. But here it is very important that all ingredients, when mixed, have the same temperature, because this will prevent the cream from separating.

It is also very important to purchase real condensed milk to prepare this cream, and not a mixture of palm fats, sugar and milk powder. If the condensed milk contains only sugar and natural milk, as it should be, you will see how tasty this cream will turn out.

Sour cream with condensed milk is incredibly easy and quick to prepare. It perfectly soaks dry sponge cakes and thanks to it the cake always turns out amazingly tender and soft. It is prepared from easily accessible ingredients that can always be found in your refrigerator.

Sour cream with condensed milk for sponge cake

Ingredients:

• condensed milk – 450 ml;
• sour cream 20% – 400 ml;
• cognac – 2 tbsp. spoons;
• liquid vanilla extract – 1 teaspoon;
• concentrated lemon juice – 50 ml.

Preparation

Place the cooled sour cream in a bowl and beat for 5 minutes with a mixer until fluffy. Then pour out the condensed milk, add a little vanilla and concentrated lemon juice. At the very end, pour in the cognac and, using a mixer, bring the cream until ready, whipping the ingredients into an airy mass. Cover the bowl with the cream with cling film and put it in the refrigerator for 3 hours to thicken. After that, we use it to soak sponge cakes. If at the end you have a small amount of cream left, then transfer it to a dry, clean jar, close the lid and store in the refrigerator for about a week.

Butter and sour cream with condensed milk

Ingredients:

• natural condensed milk – 200 ml;
• sour cream 20% – 200 ml;
• butter – 200 g;
• peeled walnuts – 300 g.

Preparation

Place soft butter in a deep bowl and pour in condensed milk. Beat the contents with a blender until smooth and homogeneous. Next, add sour cream and beat well again. Lightly fry the peeled walnuts, then finely chop them with a knife, pour them into the cream and mix with a whisk.

Recipes for making cream and other confectionery decorations

sour cream and condensed milk cream for cake

10 minutes

2852 kcal

5 /5 (1 )

There is probably no person who doesn’t like cakes. And everyone knows how important delicious cream is in a cake. Making a good cream is a whole science. And for novice housewives, the simplicity of its preparation plays an important role. Today I will tell you some completely simple recipes for creams based on sour cream and condensed milk.

Ingredient Selection

It is better to take sour cream with fat, at least 25%, then the cream will be thicker. Please note that the sour cream does not contain artificial thickeners, flavors and, most importantly, vegetable fats, because natural sour cream is a dairy product and not a vegetable product.

Condensed milk, like sour cream, should be made from natural milk. Therefore, the composition must contain whole milk. This, admittedly, is quite difficult to find now, so it can be prepared from powdered milk, but, again, there should not be any vegetable fats or flavorings “identical to natural” in a good condensed milk.

It is important that the condensed milk is elastic, without solid inclusions, because These inclusions, at best, can be crystallized sugar, and at worst, pieces of undissolved vegetable fat, which will ruin the taste of our cream irrevocably.

Did you know? Real condensed milk is made by evaporating whole milk and adding 12% sugar to it. The presence of vegetable fats is not allowed in the composition, and the label of this milk should say “Whole condensed milk with sugar.”

The simplest recipe for cake cream: sour cream with boiled condensed milk

Kitchen appliances and utensils

• tall bowl (glass, enamel or stainless steel);
• mixer;
• tablespoon.

Ingredients

Did you know? Boiled condensed milk can be prepared at home. To do this, you need to take a can of condensed milk and put it in a pan of water so that the water completely covers the can and is a couple of fingers above it (a reserve in case the water boils away).

But personally, I prefer a less dangerous and more harmless method - steaming condensed milk.

1. To do this, take a special steamer pan, fill its inside with water, and pour the condensed milk from the can into the pan.
2. If you don't have a double boiler, pour the condensed milk from the can into a small saucepan and place it in a larger saucepan filled with water.
3. When the water boils, reduce the heat so that the water only simmers slowly and, covering the saucepan with condensed milk with a lid, simmer it for 1.5-2 hours until the condensed milk thickens and the color of the condensed milk changes to brown, the color of “Butterscotch.”

Preparation

Video recipe for sour cream with boiled condensed milk

See how easy it is to make this cream in the video.

Cream made from boiled condensed milk and sour cream for cake

Cream made from boiled condensed milk and sour cream for the cake. Recipe for airy sour cream.
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2017-05-13T19:20:41.000Z

Sour cream and condensed cream for cake with gelatin

If you want to get a hardening cream like bird's milk, try preparing the cream according to the following recipe. This cream was based on a recipe for sour cream with gelatin for a cake, but we will enrich its taste with condensed milk.

Cooking time: 30 minutes.
Number of servings: 1 (for one cake).

Kitchen appliances and utensils

• deep bowl - for cream;
• metal bowl (enameled or stainless steel) - for gelatin;
• a small saucepan for a water bath (a bowl for gelatin will be placed on it);
• tablespoon;
• mixer.

Ingredients

• fat sour cream – 800 g;
• condensed milk – 400 g (one can);
• gelatin – 2 sachets (50 g);

• vanilla sugar – 1 sachet (10 g);
• drinking water – 1 glass.

Preparation

1. Pour the gelatin from the bag into a small bowl or cup and fill it with a glass of water at room temperature. Leave to swell for 10-15 minutes.
   
   
2. Pour water into a small saucepan (about a third of the pan) and put it on the fire until it boils.
   
   
3. While we are waiting for the water to boil, put the sour cream in a deep bowl and begin to beat with a mixer, gradually adding condensed milk. Beat, set aside for now and return to the water.
   
   
4. Under bubbling water, reduce the heat to low so that the water is just barely simmering. Place a bowl of gelatin on a saucepan. Stirring constantly, wait until the gelatin is completely dissolved.
5. As soon as all the gelatin has dissolved, turn off the heat under the saucepan and return to the bowl with the cream. Turn on the mixer again, begin to beat the sour cream with condensed milk and immediately pour gelatin into it in a thin stream. Pour in a packet of vanilla sugar and beat until thoroughly combined.
   
   
6. The cream is ready! It should be taken into account that while the cream is warm, it will be liquid, but after cooling it will acquire an elastic consistency.
   
   

Options for using sour cream with condensed milk and gelatin

This soufflé cream can be spread on cake layers, then it is better to use it while it is not yet hardened.

You can make a thick layer of cream. To do this, place the cake in a springform cake pan with high sides, pour in a thick layer of cream and put it in the refrigerator to harden. And only then, when the cream has hardened a little, place the second cake layer on top. Then put the cake in the refrigerator again for the cream to completely harden.

Or you can use the cream itself as a delicious dessert. To do this, you need to pour it into beautiful shapes and put it in the refrigerator to harden. Serve well chilled.

Video recipe for making cream from sour cream and condensed milk with gelatin

Watch the video of this easy recipe.

How to make sour cream with condensed milk!

Sour cream with condensed milk - a simple and quick cream to prepare! You can use it for any cakes and pastries! Recipe and photo on my blog: http://krasotka-star.com/

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2014-06-18T16:55:20.000Z

Recipe for custard cake made from sour cream and condensed milk

This version of the cream is no more complicated than the previous ones, and with our step-by-step instructions you can easily cope with it.

Cream made from sour cream and condensed milk is universal. It can be used for cakes, pastries, as a sweet sauce for baked goods, or eaten with a spoon just like that. And if you freeze it, it will look like creamy ice cream.

The delicate, melting texture of the cream will not leave any sweet tooth indifferent.

This cream is prepared very quickly and without much expense. Any cakes are easily soaked due to the properties of sour cream. In addition, a slight sourness will relieve the cake from being cloying. Adding different ingredients can turn sour cream with condensed milk into something completely new and unrecognizable.

Every housewife should have a recipe for such a delicious cream in stock.

Taste Info Syrup and cream

Ingredients

• Fat sour cream (more than 20%) – 200 ml;
• Condensed milk – 1 can (200 g).

How to prepare sour cream with condensed milk

Place the sour cream in a bowl and beat a little with a mixer to make it more airy.

Open a can of condensed milk and carefully pour its contents into the sour cream. Beat everything together until fluffy.

Our sour cream and condensed milk cream for the cake is ready. You can spread the cakes. Only they must be cooled down so that the cream does not “float”.

This was a classic cream recipe; this cream is perfect for a sponge or puff pastry cake, as well as for a honey cake.

Cream made from sour cream, condensed milk and butter

Sour cream prepared with butter has a denser and viscous texture and is even suitable for decorating a cake, and is also good for filling various pastries.

Ingredients:

• Sour cream – 200 ml;
• Condensed milk – 0.5 cans;
• Butter (no spreads, only real butter with a fat content of at least 72.5%) – 200 g.

Preparation:

The butter must be removed from the refrigerator approximately half an hour to an hour before preparing the cream so that it becomes soft. Cut it into pieces and beat with a mixer or blender in a bowl.

Then gradually pour in the condensed milk, continuing to whisk, and only then add the sour cream. Beat everything together for another 10 minutes until we get a homogeneous airy cream.

If desired, you can add cocoa to the cream to get a brown color or fruit for the desired color. Remember that the taste will also change.

Cream with sour cream, condensed milk and gelatin

If you need sour cream with condensed milk for a sponge cake to be stronger and thicker (and it sometimes turns out to be too liquid), you need to prepare it with the addition of gelatin. They can be used to coat the layers and decorate the top of the cake.

Ingredients:

• Fat sour cream – 200 ml;
• Condensed milk – 200 ml;
• Warm water or milk (regular, not condensed) – 50 ml;
• Gelatin – 1 tsp.

Preparation:

1. First you need to dissolve the gelatin. Fill it with slightly warmed milk or water and leave to swell (the required time is indicated on the package). After waiting for the time according to the instructions, mix the gelatin and heat it in a water bath, without bringing it to a boil. Then you will need to cool the mass so as not to spoil the cream.
2. While the gelatin cools, mix and beat sour cream with condensed milk, as in the classic recipe.
3. Now carefully introduce the gelatin and mix by hand or with a mixer at the lowest speed.
4. To thicken, put the sour cream and condensed milk in the refrigerator for 2-3 hours, and then you can start decorating the cake.

Note to the owner:

• It happens that the sour cream turns out to be too liquid; this usually happens if the sour cream is not fat enough. To avoid this, you need to rid it of excess liquid in advance: put gauze on a sieve in 2 layers, sour cream on it, and leave it overnight.
• The prepared cream can be stored for 1 week in a tightly closed jar in the refrigerator.
• If you put freshly whipped cream from sour cream and condensed milk into bowls and decorate with fresh berries, you will get an excellent holiday dessert.
• If you add cocoa, coffee or other bulk ingredients, sift them using a strainer so that there are no lumps in the cream.
• Any flavors (vanillin, essences, etc.) are added at the very end of cooking.
• Adding a spoonful of cognac to the cream will give it the taste and aroma of walnuts.
• Instead of sour cream, you can use thick cream for the cream, adding a little lemon juice if you want sourness.
• You can prepare sour cream with boiled condensed milk, then the taste of the cream will resemble toffee, and its color will become beige. But due to the thickness of boiled condensed milk, the cream may not mix well enough, so in this case, the condensed milk is first thoroughly whipped without sour cream to soften, or diluted with regular milk (also with active whipping).
• To give sour cream and condensed milk cream for a cake different colors and tastes, you can add any fruits and syrups, chocolate, ground nuts and coconut flakes to it.