Sour cream classic thick sour cream for cake

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make classic thick sour cream? To prepare a delicious sour cream you will need very few ingredients. This is sour cream, powdered sugar and just a little vanilla for flavor. Use sour cream with a fat content of at least 25%. Less fatty ones will not fluff up at all and will be liquid. If the fat content of sour cream is 25%, then you can add a little cream thickener to the cream. But sour cream with a higher fat content is whipped wonderfully until thick.

2. STEP 2

   

   The bowl and whisk for whipping the cream and the sour cream itself must be chilled. Place the required amount of sour cream in the bowl. I have sour cream with 30% fat content. As you can see from the photo, it is quite thick.

3. STEP 3

   

   Start whipping the sour cream at low speed and gradually add powdered sugar and a pinch of vanillin. Then turn the mixer on full power. Initially, it will seem that the sour cream has become liquid. But with maximum whisking, it will very soon begin to thicken.

4. STEP 4

   

   The finished sour cream is fluffy and stable. Its readiness is determined by the fact that it does not spread throughout the bowl.

5. STEP 5

   

   This sour cream is perfect for layering sponge cake. Soak the kori a little with any syrup and layer with cream.

6. STEP 6

   

   Cover the assembled cake with cream on all sides and put it in the refrigerator for several hours. The cream should harden and saturate the cakes. And you can decorate the cake with such cream to your taste. Cook with pleasure!

Comments on the recipe

Mila

01.09.2023

4.5

Sour cream is also prepared with the addition of butter. Watch the cooking video.

Corason

01.09.2023

4.8

I made a classic thick sour cream cream for the cake using this recipe. I used 25% sour cream and added a cream thickener just in case. I used granulated sugar instead of powdered sugar. To be on the safe side, knowing that the sour cream is not particularly greasy, I put the sour cream on cheesecloth and put it in a sieve. I left it overnight, during which time a sufficient amount of whey drained out, which could interfere with whipping. Then I beat the weighed sour cream and sugar with a mixer for about 10 minutes, so that grains of sugar in the cream could not be felt. There was no need to add a thickener, as the sour cream whipped up perfectly. The cream turned out great. It is thick, airy, sweet and tender. Even with the help of a pastry bag with nozzles, I was able to make beautiful patterns. Wonderful recipe! Many thanks to the author 😊

Tasha.

01.09.2023

4.8

For such a cream, you can use less fatty sour cream, I make it from what I have, most often it is 20%, the cream turns out stable, only the sour cream must first be weighed through cheesecloth for several hours)

Guest

01.09.2023

4.6

Wow, cool! I finally found a recipe for sour cream, I've been looking for it for a long time. Very easy to prepare and holds its shape perfectly, quite thick in structure, and at the same time light. Thank you!!!

Vladimir

01.09.2023

4.8

Yummy....