Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Preparing this impregnation for cakes is as easy as shelling pears: just beat the sugar and sour cream with a mixer. However, the housewives tried to diversify the usual cream recipe, while improving its taste. Sour cream impregnation for cakes contains many valuable elements, so this delicacy is not only tasty, but also healthy.

How to make cream for a cake from sour cream

Ideally, homemade sour cream for a cake is homogeneous, moderately thick, airy, and tender. For all these qualities to appear in your dessert, choose good sour cream. What to look for when buying a product:

• The fat content of the dairy product must be high (at least 30%);
• Liquid sour cream is not suitable in this case; it is better to give preference to thick sour cream;
• a mandatory requirement is exceptional freshness of the product.

Sour cream cake recipes

Preparing sponge cakes is a simple task, therefore, in order to surprise guests with dessert, you need to take care of the tasty impregnation. In this case, a sour cream cream recipe will come to the rescue: it requires a minimum of ingredients and time. Delicate, creamy impregnation is suitable not only for sponge cake, but also sour cream, honey cake, Napoleon and any other cakes. To diversify the dessert, add rum, nutmeg, cinnamon, vanilla, hot pepper, cherry extract, saffron, cocoa, honey to the cream. Don’t be afraid to diversify the dish, then your guests will remember it for a long time.

With sugar

The taste of the finished biscuit or other cake depends on the choice of sour cream. To ensure that the dessert does not disappoint you and your efforts are not wasted, you should not skimp on purchasing a high-quality dairy product. Experienced chefs advise cooling all necessary products, utensils and tools before starting to prepare the filling. To make the cream from sour cream with sugar for the cake thick, you need to beat it intensively and quickly.

Ingredients:

• 1st grade sugar – 1.5 tbsp;
• thick, fresh sour cream – 0.5 l.

Cooking method:

1. Mix chilled ingredients
2. Beat with a mixer at maximum power until a homogeneous fluffy mass appears.
3. Place a spoonful of the mixture on a plate: if the mixture does not spread, then the impregnation for the sweet dish is ready.

With condensed milk

This impregnation would be an excellent choice for hard and dry cakes, for example, if you are preparing a Napoleon cake. A delicate, creamy mass with a hint of caramel will make a simple dessert refined and festive. It can also be used for dressing fruit salads and making cakes. Below we describe in detail and with photos how to prepare cream with condensed milk and sour cream for a cake.

Ingredients:

• vanilla extract – 10 g;
• sour cream (warm) – 0.4 l;
• lemon – ½ piece;
• condensed milk – 0.4 l.;
• cognac/rum (optional) – 1 tbsp. l.

Cooking method:

1. Place the milk product in a bowl and beat with a mixer/blender for 3 minutes.
2. Start adding condensed milk here in a thin stream without stopping the device.
3. Pour alcohol, vanilla extract, and squeezed lemon juice into the whipped mixture.
4. After ¼ hour of running the mixer, the mixture will thicken without losing its airiness - this means the filling for desserts is ready. However, it is better to keep it in the refrigerator for an hour before greasing biscuits or other cakes.

With gelatin

Impregnation for confectionery products should be relatively dense, therefore, like mascarpone, it can be used to decorate various desserts. To thicken the mass, it is better to use gelatin rather than starch, then the effect will be more likely. This cream soufflé can even be served as an independent treat, having cooled it in the refrigerator first. How to properly make cream from sour cream and gelatin for a cake?

Ingredients:

• gelatin – 1 tsp;
• powdered sugar – 50 g;
• medium fat sour cream – 1 tbsp.

Cooking method:

1. Pour gelatin with warm water (100 ml), leave aside.
2. Beat the milk product with sugar and any seasonings to your taste.
3. Keep the swollen gelatin in a water bath or place it in a microwave oven for a short time.
4. When the component has cooled, pour it into the sweet mass. Beat it again (5 minutes is enough). Gelatin should thicken the filling for baking, but first the mass should be poured into a mold, so that the soufflé can then be transferred onto the sponge cake, making an unusual layer in the dessert.

Curd and sour cream

If you take traditional sour cream as a basis, you can prepare various original fillings for cakes. For example, by adding cottage cheese to the standard set of products, you will get a more satisfying version of the cream with a creamy taste and thick texture. If desired, you can supplement this impregnation for biscuits with berry jam, cocoa, condensed milk, and pieces of fruit.

Ingredients:

• walnuts – 1 tbsp.;
• fresh cottage cheese – 0.2 kg;
• powdered sugar – 0.1 kg;
• sour cream 20% - 1 tbsp.

Cooking method:

1. Beat the dairy products with a blender/mixer until smooth.
2. Without stopping the appliance, add powdered sugar to the products.
3. Grease the biscuit cakes with the mixture and decorate the cake with chopped walnuts on top.

With boiled condensed milk

This filling is ideal for shortbread, biscuit, honey and nut cakes. Cream with sour cream and condensed milk, in addition, harmonizes with choux pastry, which is why it is used to fill eclairs. Cupcakes, straws and profiteroles can also be supplemented with this filling. In order not to spoil the dessert, choose high-quality, full-fat sour cream. How to prepare sour cream and condensed cream?

Ingredients:

• sour cream – 150 g;
• butter – 0.2 kg;
• boiled condensed milk – 0.35 kg.

Cooking method:

1. Beat the butter after warming it to room temperature.
2. Add the fermented milk product and continue using the mixer/blender on low.
3. Gradually add condensed milk, speeding up the operation of the device.
4. The finished cream should have an airy, delicate texture.

Sour cream

This filling is ideal for preparing any confectionery product. Creamy sour cream for the cake is fluffy, tender and has a slight sour taste. The sour cream mixture can be used to coat sponge cakes, shortbread cakes, honey cakes and any other cakes. Below is a step-by-step recipe with photos of a delicious sour cream and cream impregnation for baking.

Ingredients:

• powdered sugar – 30 g;
• vanillin – 15 g;
• cream 20% - 250 ml;
• 30% sour cream – 1/3 tbsp.

Cooking method:

1. Pre-cool the dairy products, then pour them into a bowl and lower the dishes into cold water.
2. Whisk the mixture until foam forms.
3. Gradually add sweet powder and vanilla, continuing to whisk.
4. How long do you need to beat until the impregnation is ready? This takes approximately 8-10 minutes.

With butter

If you need a creamy mass to decorate a confectionery product, then this recipe is ideal. The sour cream with butter turns out thick, thanks to which it holds its shape perfectly. At the same time, the mass comes out light, fluffy and very tasty. At the end of whipping it, you can add any natural flavoring such as vanilla, rum, fruit/berry essence. You can also add food coloring to the list of ingredients to get a colored cake filling.

Ingredients:

• milk – 1 tbsp.;
• butter – 100 g;
• sour cream – 6 tbsp. l.;
• powdered sugar (to taste).

Cooking method:

1. Combine all the dairy products in one container (they should be warm).
2. Beat them with a low mixer power.
3. Add sweet powder and achieve fluffiness by turning on the whisk speed at high speed.

Custard

When frozen, sour cream custard becomes very dense and thick, so it is often used to decorate the tops of cakes. You can combine the custard creamy filling with nuts, shortbread crumbs, chocolate dragees, and pieces of fruit. The flour and egg included in its composition help thicken the sweet mass. Below we describe in detail and with photos the preparation of custard sour cream.

Ingredients:

• vanillin;
• sour cream and sugar - in equal proportions;
• egg;
• butter – 1 pack;
• flour – 2 tbsp. l.

Cooking method:

1. Mash the egg with sugar, place the bowl over low heat, bring to a boil and add flour.
2. Mix the ingredients thoroughly, continuing to simmer over low heat.
3. Add vanillin and fermented milk product here. Continue stirring the mixture with a wooden spatula.
4. When the mixture becomes thick, remove the dish from the oven and beat its contents with a blender.
5. When the finished product has cooled, add separately whipped butter at room temperature and beat the mass again.
6. Place the prepared cake mixture in the refrigerator for a couple of hours to thicken.

Chocolate

To prepare confectionery on the occasion of a holiday, you should choose a suitable tasty filling. Cake with sour cream and cocoa is easy to prepare and turns out very tasty. This impregnation has a great advantage over other similar ones - it contains fewer calories. In addition, due to the cocoa powder in the dish, it turns out to be as aromatic as possible and not at all cloying.

Ingredients:

• powdered sugar – 2 tbsp. l.;
• cocoa powder – 2 tbsp. l.;
• homemade fat sour cream – 0.3 l.

Cooking method:

1. Combine cocoa with sugar, add sour cream little by little to the mixture and thoroughly grind the ingredients.
2. Then whisk the mixture until perfectly homogeneous.
3. Lubricate the prepared cakes with the resulting impregnation.

Prepare other recipes as well.

With powdered sugar

The sweet mass is suitable for filling cakes, eclairs, tubes and even pancakes, but more often it is used for soaking cake layers. To make the filling thick, it needs to be cooled. You can also adjust the thickness using corn starch, agar-agar or gelatin, then the sour cream with powdered sugar for the cake will hold its shape perfectly. An excellent solution would be to add fruit yogurt to the proposed list of products. A cake with a yoghurt soufflé layer will not leave anyone indifferent.

Ingredients:

• vanillin – ½ pack;
• sour cream 30% - 1 tbsp.;
• powdered sugar – 60 g.

Cooking method:

1. Place the container with sour cream in very cold water.
2. Beat the product until a stable foam appears.
3. After adding sugar and vanilla, continue using the mixer until the consistency is smooth.

With banana

The delicate texture, appetizing aroma and tropical taste of the impregnation will transform even ordinary store-bought cakes. Sour cream banana can be prepared in different ways, but there are a number of requirements that must be followed, regardless of which recipe you choose. So, you should take a fatty dairy product, and all components must be cooled in advance.

Discuss

Homemade cream for sour cream cake. Sour cream recipes with photos

Many sweet tooths prefer only homemade cakes and desserts. If you love cakes, our article will be useful to you. Very often, confectioners use sour cream to prepare sweets. Any cake with it turns out tender and tasty. There are many recipes for delicious sour cream. We will present some of them in our article.

Classic recipe

It may seem only at first glance that there is only one standard way to prepare sour cream for a cake. In fact, there are a lot of different recipes based on sour cream. All of them are based on the addition of additional components, with which you can diversify the cream and make it thicker. The advantage of sour cream is that it contains many vitamins and microelements that are beneficial for our body. Therefore, dessert is ultimately useful. To prepare the cream, you need to take a fatty homemade product. Then the mass will turn out fluffy and homogeneous.

There is nothing easier than preparing sour cream for a cake. It is good for biscuits, honey cakes and other desserts that do not undergo heat treatment. To prepare, you need to have a minimum set of products.

Ingredients:

1. Sugar - 320 g.
2. Vanillin.
3. Sour cream - 530 g.

How to prepare sour cream for a cake? The classic recipe involves using only sugar and sour cream. Vanilla can be used as desired to add flavor. The result largely depends on the quality of the product. If you want to get a tasty and thick cream, use only full-fat homemade sour cream. Experienced confectioners recommend cooling the product in the refrigerator before working.

For whipping, you must use dry and clean dishes. Chilled sour cream is poured into it and sugar is added. If desired, you can add a little vanillin. Of course, the easiest way to whip homemade sour cream is using a mixer. This will greatly simplify the process. Beat the mixture until it reaches a thick consistency. Sour cream from a low-fat store will never whip up to the desired consistency. In addition, it has a sour taste. It is for this reason that it is recommended to use a fatty product.

Biscuit cream

There is nothing tastier than sour cream for a sponge cake. It gives the dessert tenderness and lightness.

Ingredients:

1. Sour cream - 730 g.
2. Powdered sugar - 280 g.

Experienced confectioners recommend preparing sour cream correctly. To do this, you will need a saucepan and a sieve of approximately the same diameter. The colander must be placed in a container and covered with a clean cotton cloth on top. Sour cream is placed on top of it. In this form, the container is sent to the refrigerator overnight. During this time, the whey will drain through the fabric into the pan, and the sour cream will become thicker. It can be easily separated from the fabric.

Cream for honey cake

If you want to make honey cake, delicious sour cream is the ideal option. For a cake, the creamy mass must have a certain consistency that will saturate the cakes, but will not allow them to get soggy. The delicate cream has an incredibly delicate structure and goes well with the honey base.

Ingredients:

1. Butter - 110 g.
2. Sour cream - 490 g.
3. Sugar - 120 g.

Place the container in a water bath. Place sour cream and sugar in it. Boil the mixture for 1.5 hours, stirring it thoroughly every ten minutes. The finished cream will have a silky structure and a delicate caramel shade. Next, you need to turn off the heat and add butter to the mixture. Stir all ingredients until smooth. After cooling, the cream can be applied to the cakes.

Cream with condensed milk

Sour cream for cake is the perfect solution. By adding individual components, you can obtain completely new taste qualities of the dessert. Not all housewives know that you can use sour cream and condensed milk at the same time to get an excellent cream. The result is a wonderful light soufflé.

Ingredients:

1. Condensed milk - 0.5 kg.
2. Cognac - 2 tbsp. l.
3. Fat sour cream - 0.4 kg.
4. Vanilla extract - 1 tsp.
5. Lemon juice - 40 g.

Mix sour cream and sugar in a bowl. The cake cream must be whipped with a mixer at high speed. During this time, the ingredients will be saturated with oxygen, and the mass will become light and thick. At this point you need to add condensed milk and a little lemon juice, as well as cognac. After this, the cream must be whipped at high speed for at least 30 minutes. Cover the finished mixture with film and place in the refrigerator for three hours. Afterwards the cream can be used to form the cake.

Sour cream custard

Very often housewives need to prepare thick sour cream for a cake. It will be good for spreading between sponge cakes. The thick mass will not settle and will saturate the base.

Ingredients:

1. Full-fat sour cream - 290 g.
2. Oil drain. - 190 g.
3. Flour - 2 tbsp. l.
4. Sugar - 110 g.
5. Vanilla sugar.
6. Egg.

To prepare, take a saucepan. Break an egg into it and add sugar. Grind the mixture until smooth. Next add flour and sour cream. Place the container in a water bath. Boil the cream until thickened, adding some oil to it. Then remove it from the heat and beat with a mixer. This cream becomes very thick after cooling. You can make various patterns from it.

Chocolate cream

If you love chocolate cake, you can prepare it with chocolate and sour cream, which can not only be used to layer the cake layers, but also to decorate finished products.

Ingredients:

1. Vanilla extract - 1 tsp.
2. Drain. butter - 50 g.
3. Sour cream - ½ cup.
4. Powdered sugar - 450 g.
5. Salt - ¼ spoon.
6. Bitter chocolate - bar.

We bring to your attention a step-by-step recipe for sour cream for cake:

1. Break the chocolate into pieces.
2. Mix chocolate chips with butter and heat the resulting mass in a water bath or in the microwave.
3. Cool the liquid chocolate.
4. Add vanilla extract and salt to the sour cream, then beat.
5. Without ceasing to beat, add liquid chocolate.
6. Next, add powdered sugar in portions. You may need more or less of it. The quantity depends on the quality of sour cream. The cream should have a thick structure.
7. The mixture can be used immediately for impregnation. If you want to decorate the cake with cream, it must be kept in the refrigerator.

Cream with gelatin

It is not always possible to get thick cream for a cake. Sour cream can be mixed with gelatin to obtain the desired consistency.

Ingredients:

1. Milk (or water) - 0.5 cups.
2. Sour cream - 290 g.
3. Powdered sugar - 4 tbsp. l.
4. Gelatin - 1 tsp.
5. Flavoring - three drops.

Before starting cooking, gelatin should be mixed with milk and then left to swell. If you are using an instant product, then 15 minutes is enough. For ordinary gelatin it will take at least 40 minutes. Afterwards, the mass is sent to the fire and heated until the granules are completely dissolved, remembering to stir. The gelatinous mass should cool to 40 degrees.

In a clean bowl, mix powdered sugar with sour cream and beat the mixture. At the end of the process, pour in the cooled gelatin. Bring the resulting cream until smooth and add a few drops of flavoring. The finished mass can be used not only for cakes. If you put the cream in portioned molds and decorate it with fruit, you will get a delicious dessert. It must be placed in the refrigerator overnight until completely frozen. And in the morning the delicacy can be served on the table.

Curd and sour cream

If you want to make a delicious dessert, this recipe will help you. Velvet cream will make your cake a real masterpiece of culinary art.

Ingredients:

1. A glass of sour cream.
2. Cottage cheese - 410 g.
3. vanilla
4. Sugar - 90 g.

If you purchased cottage cheese with a homogeneous structure, it does not need to be processed. If you have a homemade granular product, you need to grind it with a blender or pass it through a meat grinder. Some housewives prefer to grind the cottage cheese through a sieve.

It is better to replace the sugar indicated in the recipe with powder. Confectioners believe that it dissolves faster and is distributed more evenly throughout the mass. For the cream we will need the thickest sour cream. Ideally, it should be left in gauze for several hours to allow the serum to leave. In this case, the cream will be very thick.

Mix all ingredients in a clean bowl and beat until smooth. Before use, the cream mass should be kept in the refrigerator for several hours.

If you want to prepare a thick sour cream cream for a cake, you should take the advice of experienced confectioners. Masters of their craft strongly recommend not to skimp on the main ingredient. Sour cream should be very fatty and not watery. Only on its basis can you prepare a good cream.

However, even the best sour cream contains whey. To get rid of it, you need to place it overnight on a sieve covered with cloth. All excess liquid will be gone from the product by morning. The consistency of the mixture will resemble cream cheese.

Sometimes homemade sour cream has an intrusive taste. This is due to the quality of the fermented milk product itself. Therefore, you must try it before using it. You need to work very carefully with homemade sour cream. If it is too thick, it may separate into whey and butter during the beating process.

Many confectioners have differing opinions regarding what kind of sour cream should be used. Some believe that it is better to take a homemade product, while others believe that it is better to buy a store-bought product. There is no universal recipe here. Your choice can only be made on the basis of personal experience.

Be that as it may, it is better not to use sugar when preparing cream for a sour cream cake. It is preferable to take powder. It dissolves much easier and faster during the beating process. In this case, grains will not creak on your teeth.

If you purchased sour cream, which turned out to be not of the best quality, and has a liquid consistency, you can use a special cream thickener to thicken it. It can be purchased at any store.

According to confectioners, before whipping the sour cream should be well cooled by placing it in the freezer for 20 minutes. Then your cream will be denser and thicker.

Instead of an afterword

Knowing little tricks will help you prepare an amazingly delicious cream that can be used for a wide variety of desserts. We hope that our article will help you with this.

When preparing baked goods and desserts at home, sour cream is most often used: it holds its shape well, perfectly soaks any cakes and biscuits, and is very tasty.

Unfortunately for many housewives, cream made from such simple ingredients does not always turn out fluffy and hold its shape. Now we will reveal some secrets of successful preparation to get delicious sour cream.

The word “cream” itself was borrowed from the French language in the second half of the 18th century. The French word "crème" means nothing more than "ointment" or "cream", using words according to the meaning of the address and the complex sentence. Other sources interpret the origin of the word from the Latin “chrisma”, meaning cream. The Greek language also left its mark on the origin of the word “cream”. It is assumed that it is “χρῖσμα”, read as “cream” from the colloquial word “χρίω” - “to smear”.

The etymology of the origin of the word is clear. But no one knows who came up with the idea of ​​spreading the creamy mass on the cakes. It seems that there were no cakes at one time, but there was always cream, since one hypothesis suggests the birth of cream in Italy, as an amazing dessert delicacy. In fact, it makes no difference to us in the origin of the creamy mass. We need tasty ones with which we can do good.

Ingredients for soaking a medium-sized cake

500 grams of sour cream

1 cup granulated sugar or powdered sugar

1 packet of vanilla sugar or vanilla extract (to taste)

Inventory

cotton fabric

How to make the perfect sour cream

The process of preparing classic sour cream is quite simple.

Sour cream is whipped with granulated sugar until stable and fluffy peaks are obtained.

That’s the whole step-by-step recipe for making sour cream cream.

But it was not there! But we don’t always get such a lush mass at the end. Let's reveal the secrets of the housewives:

First secret

We mistakenly think that the fattier the sour cream, the better and fluffier the cream should be. It's not like that at all.

The main thing for sour cream is to choose the right sour cream.

Sour cream should be fatty, but not too much. The optimal fat content of a fermented milk product is 30%. At this percentage of fat content, the product will be quite thick, but not cloyingly fatty, almost oily.

In addition, if you overdo it when whipping rustic sour cream, you will get excellent sweet butter, and not a creamy mixture for layering the cake.

Second secret

Using country sour cream, whipping it with granulated sugar, you can get a fairly thick oil composition, where the sugar crystals will not dissolve. And if you don’t beat the sour cream vigorously, you won’t get it. What to do in such a situation?

Everything is very simple! Replace granulated sugar with powdered sugar. As a last resort, grind the sugar crystals in a mortar, blender, or any other available method. Add grated sugar or powder to the sour cream and beat the cream.

This way, grains of sugar sand will not creak on your teeth, and the process of whipping the mass will be greatly reduced. The output will be more airy and without an oily aftertaste.

Third secret

It is known that for cream we need thick sour cream. But we are not always lucky with our purchases. Even if we purchase a product with the required fat content, the excess liquid in the fermented milk product does not allow us to make delicious sour cream.

The time it takes for our sour cream to weigh out will help correct the situation. Wrap the product in cotton cloth or several layers of gauze.

Tie it at the top and hang it, for example, over the sink, overnight.

Overnight, the excess liquid will drain, and we will acquire a mass of the necessary thickness, which will help the cream whip up easily.

Sour cream after weighing out without excess liquid

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.

The best feature of this impregnation is its simplicity. Indeed, in order to cook it, it is not at all necessary to have a chef’s education behind you. After performing a couple of simple operations, a person achieves an excellent result: a thick white mixture will decorate any baked goods. To prepare the classic version of this dish, you only need sour cream and sugar. However, having studied other sour cream recipes, people understand what a rich field for experimentation they have chosen.

The five most commonly used ingredients in recipes are:

Those who like to search and create something new replace powdered sugar with condensed milk, honey or jam, add berries, pieces of fruit, chocolate and even nuts, use gelatin, cinnamon and cottage cheese. The choice of products can only be limited by the imagination of the cook. Any of the components can significantly change the taste of the product, giving additional shades and a new “sound”. By pouring over baked goods or coating a layer cake with such a miracle cream, the cook has the opportunity to pleasantly please loved ones or guests. The airy and appetizing filling will be appreciated.