We are all familiar with sour cream, which is most often used to smear freshly baked cakes, designed for the formation of different types of cake. In addition, this cream is very delicate, tasty, and its main feature is that it is not as fatty as a cream based on butter. But, unfortunately there are cases when the cream is not always the way we would like it: either the sour cream was too thin, or something went wrong in the process, and the cream turned out to be rare at the output, not suitable for cake. In order to make your cream cream one hundred percent complete as you need, then prepare it with gelatin according to our recipes.
A universal recipe for sour cream with gelatin for cake
Ingredients:
- sour cream (20%) - 600 g;
- gelatin - 3 teaspoons;
- granulated sugar - 160 g;
- vanilla sugar - 1 tbsp. a spoon;
- water - 50 ml.
Preparation
Sour cream is gradually poured sugar, while constantly whipping them with a mixer. When it will be seen that in the sour cream mass air bubbles were formed, add to it fragrant vanilla sugar and again all the whisk for one minute.
To thicken sour cream with food gelatin, you need to know how to add it!
The correct amount of gelatin is measured in a metal container, we pour it on top with warm water, mix and set aside for swelling. After this happens, we put it on a plate included in the weakest fire mode and heat the gelatin until it dissolves in water, never moving away from it, stirring constantly.
Gelatin, removed from the fire, cool to a barely warm state and pour it into a container with a previously whipped sour cream. The mixer is switched on again and, whisking, we connect gelatin with sour cream, so we get it lush and homogeneous. Before using our cream, we send it to the refrigerator for 1-1.5 hours.
Curd-cream cream with gelatin for biscuit
Ingredients:
- home-made sour cream 450 g;
- fatty cottage cheese - 260 g;
- powdered sugar - 220 g;
- food instant gelatin - 2 tsp;
- milk - 60 ml;
- Vanillin - 1 package.
Preparation
In a well-heated milk, we fill the quantity of gelatin that we need, which after swelling is put on the hotplate of the plate and, before dissolving, we heat on the fire, with constant stirring. After we set it aside and wait for it to cool down to room temperature.
Through the meat grinder we skip fatty cottage cheese and combine it with vanilla and sifted sugar powder. In this mass we spread sour cream, we take a mixer, we put it at once on high speed and all we beat up a little. Accurately pour the cooled gelatin into our cream and again thoroughly beat it until the appearance of airiness and splendor in it. In the refrigerator we put the obtained cream to cool it, and then use it to make biscuit cakes, rolls or cakes.
Sour cream with gelatin for "Medovika"
Ingredients:
- sour cream (25-30%) - 700 g;
- powdered sugar - 300 g;
- honey - 3 tbsp. spoons;
- Ground walnuts - 100 g.
- food gelatin - 1 tbsp. spoons;
- water - 10 tbsp. spoons.
Preparation
For the preparation of the cake "Medovika" we offer the most delicious, unusually aromatic cream.
Nutritional gelatin, pour a small amount of warm water and with regular stirring completely dissolve it, putting it on a steam bath.
In thick sour cream add honey and pour out the powdered sugar, mixer mix everything up to homogeneity and bring to light splendor. Now pour the gelatin cooled down to 36 degrees and once again turn on the mixer to re-whisk the cream. We pour into it the ground to the state of flour walnuts and gently stir the cream until fully cooled in the refrigerator.