Cream for cake made from sour cream, sugar, gelatin. Recipes for a delicate dessert made from gelatin and sour cream
Hello dear readers! Today we will prepare delicious sour cream with gelatin for a sponge cake. It doesn't require many ingredients and the cooking process is very fast. However, in order for the cream to turn out beautiful and tasty, you must strictly follow the preparation technology. In this article I will share the secrets of cooking and give six of the best recipes with photos for every taste.
Sour cream often turns out too runny. This leads to the fact that it cannot be spread to the required thickness, and after a while the layer begins to flow off the cakes.
An excellent solution is to use gelatin as a thickener. With it, the layer holds its shape well and can even be used for decorating a cake. When making a cake with fruit, a cream with a thickener will hold pieces of fruit on the surface and will not create streaks from leaked juice.
Gelatin makes the cake healthier, as it has a beneficial effect on joints. There is also no need to use too rich sour cream and a lot of sugar. The thickener will provide the missing density. This reduces the total calorie content of the product, and at the same time the likelihood of gaining extra pounds.
Cooking secrets
- To make the cream more fluffy, use chilled ingredients. It is also advisable to cool the container in which you will beat the mixture.
- If you want to reduce the whipping time, replace the sugar with powdered sugar.
- Heat the gelatin until dissolved over low heat, but do not boil, otherwise it will lose its properties.
- The gelling solution must be cooled to 25-35 degrees before adding to the base. Then mix until smooth with three tablespoons of base and only then add to the overall mixture. Otherwise, mucus lumps may form.
- To prevent the layer from coming out watery, for each gram of gelling agent you need to take no more than 5 grams of liquid.
- While beating the mixture, add each subsequent component in doses and mix evenly with a blender or mixer at low speed.
- It is better to take sour cream with a fat content of 20-25%.
Best Recipes
Recipe 1
For preparation you need the following ingredients:
- Sour cream – 400 ml.
- Sugar – 50 g.
- Gelatin – 10 g.
- Water – 50 ml.
- Vanillin – 1 g.
Cooking technology.
First, mix gelatin with warm water. When it swells, place it in a water bath until dissolved. Then cool to room temperature.
While the thickener cools, beat sour cream with sugar and vanilla. Then gradually, while continuing to whisk, introduce the thickener solution into the base. Place the mixture in the refrigerator for 45 minutes until it reaches the desired density. Now the cream is ready for use.
Recipe 2
Here the additional ingredient is condensed milk.
Ingredients:
- Condensed milk – 210 ml;
- Sour cream – 210 ml;
- Gelatin – 10 g;
- Water – 50 ml;
- Sugar – 30 g.
The cream is prepared as follows:
- Prepare the gelling solution as in recipe 1.
- Mix sour cream and sugar until smooth.
- Add condensed milk and beat again.
- Carefully add the cooled thickener, stirring constantly.
- Cool the finished cream in the refrigerator for 1-2 hours before use.
Recipe 3
Ingredients:
- Sour cream – 240 ml.
- Cream – 100 ml.
- Sugar – 70 g.
- Gelatin – 1 tsp.
- Vanillin – 2 g.
Method of preparation.
In a small bowl, mix gelatin and cream. As the mixture swells, heat it over low heat until dissolved, stirring occasionally. Then turn off the heat and leave the solution to cool.
In another bowl, whisk the remaining ingredients. Then carefully add the thickener, stirring thoroughly. Cool the mixture for several hours in the refrigerator. Now you can soak sponge cakes with it.
Recipe 4
The composition of this cream includes cottage cheese, so it can be called sour cream and cottage cheese.
For preparation you need:
- Sour cream 300 g.
- Granulated sugar 60 g.
- Cottage cheese 190 g.
- Gelatin 10 g.
- Vanillin 1 g.
- Water 50 ml.
Cooking technology.
Prepare the gelling solution similarly to recipe 1.
Mix sour cream with sand and vanilla. Add cottage cheese to the sour cream mixture, after rubbing through a sieve. Beat thoroughly until a homogeneous mass is obtained. Gradually pour the cooled thickener solution into the general mixture, constantly whisking. Place the filling in the refrigerator for 1 hour to thicken.
The finished curd filling can be used as a layer for a cake or as an independent treat.
Recipe 5
In addition to sour cream, yogurt will also be used as the main component.
To prepare the layer you need:
- Yogurt – 250 ml;
- Sour cream – 140 ml;
- Gelatin – 17 g;
- Water – 70 g;
- Granulated sugar – 55 g.
We prepare the layer as follows.
Prepare the gelling solution and set it to cool.
In a separate bowl, whisk all other ingredients. Without stopping whisking, pour the thickener into the yogurt mass in a thin stream. After homogenizing the mixture, place it in the refrigerator for 1 hour.
The yogurt filling is ready.
Recipe 6
For those who don’t like gelatin or don’t want to bother with it, there is a gelatin-free layer option. It consists of only three ingredients:
- Sour cream – 420 g.
- Sugar – 75 g.
- Vanilla sugar – 1 tsp.
The sour cream should be very cooled, to about 1-2 degrees. Beat it until a stable, fluffy foam forms. Then add sand and vanilla and beat again. The filling is ready.
If you are taking your first steps in cooking and want to master some very tasty and very simple dessert, then you can’t think of anything better than sour cream jelly. It was a complete surprise for me that the most ordinary liquid sour cream can be turned into a dessert with a slight movement of the hand, which I usually ordered in a very expensive cafe and was amazed at the skill of the cook every time. And this was the simplest jelly made from sour cream and gelatin, which tastes great on its own. And which can be endlessly diversified with the help of various additives. Berries, fruits (with the exception of kiwi and pineapple, which contain enzymes that destroy the collagen structure, thanks to which we get such a persistent jelly result), chocolate, biscuit crumbs, nuts, various fruit jelly layers - with their help you will create hundreds of different recipes. And every time you will get an excellent result, because you have the main thing - the base. Understanding how to make a great sour cream jelly base.
For 3 servings of sour cream jelly we will need the following ingredients:
- Sour cream with fat content from 10 to 20% - 350 g.
- Powdered sugar or regular sugar - 5 tbsp.
- Vanilla sugar – 1 sachet or a few drops of natural vanilla essence
- Gelatin - 2.5 tsp.
- Drinking water - 70 ml.
Also, if you want the jelly to be shaped, you will need small molds of 120 - 150 ml, I used metal molds for baking tartlets. If there are no molds, then it doesn’t matter - the jelly can be poured into bowls or dessert glasses.
How to make jelly from sour cream and gelatin
Pour water into a small ladle and pour gelatin into it (never pour gelatin with water, otherwise it may stick together and then you will have to strain it to avoid poorly dissolved grains getting into the jelly). Leave the gelatin to swell for 40 minutes.
Place the swollen gelatin, similar to a translucent porridge, to heat over low heat. Stirring with a spoon or spatula, heat the mixture until the gelatin is completely dissolved. Try not to heat the mixture above a temperature of 50 degrees, remembering that it is undesirable to boil gelatin. Yes, gelatin has been on sale for a long time now, and boiling does nothing to it, but if you accidentally come across gelatin made using old technologies, then after boiling it will lose its gelling properties. Remove the prepared solution from the heat and let it cool slightly.
Now let's make sour cream. If you have powdered sugar, then the process of mixing it with sour cream will take a minute or two. But regular sugar can also be mixed with sour cream so that it completely dissolves. You just have to stir for about five to seven minutes. Stir with a spoon, because with a broom you can accidentally beat the sour cream so that it separates into fractions. Our plans do not include such options.
Add vanilla essence or vanillin to taste. I usually add 2-3 drops of essence. Vanilla sugar will give the dessert a “sealing” taste.
Mix well again.
Take a whisk in your hands. Pour gelatin dissolved in water in a thin stream and constantly mix sour cream with sugar and vanilla.
You will end up with a fairly liquid, homogeneous mixture. Try to mix quickly so that there are no gelatin lumps left in the jelly. If, however, lumps appear, just pass the mixture through a fine strainer and everything will be fine.
If you have difficulty removing the jelly from the molds, the jelly molds can be lightly greased with odorless vegetable oil - then the jelly will slip out of them very easily.
Pour the sour cream and gelatin mixture into the molds, carefully filling them almost to the brim. It is more convenient to pour the jelly with a ladle - nothing will spill or drip.
Place the molds with the future jelly in the refrigerator for 5 hours until completely hardened (in some refrigerators the jelly can harden in half an hour, so check the readiness).
Now you need to remove the finished jelly from the mold and place it on a plate without damaging the surface of the dessert. There is a simple and effective way: lower the jelly mold into a plate of very hot water for 30 seconds, then remove the mold and quickly turn the jelly onto a plate.
Decorate the finished sour cream jelly as desired, for example, with berries, biscuit crumbs or chocolate. Bon appetit!
Sour cream for cake
Step-by-step recipe with photos and videos of Sour cream with gelatin for cake and baskets. How to make cream from sour cream and gelatin for cake and roll with banana and more
30 min
4.6/5 (10)
The simplest and most “lazy” cream is it's sour cream. It is prepared practically with one “swipe” of the mixer. Except simplicity in preparation, the cream has two more positive qualities. Firstly, the sour cream from which it consists contains many different itamines and useful elements. Secondly, this cream is low-calorie and dietary, unlike many other creams, so sour cream with gelatin turns out to be very light.The standard version of this cream consists of only two ingredients - sour cream and sugar or powdered sugar. Sometimes, when purchasing sour cream for future cream, especially in packages, we find that it is not thick enough, and there is a need to thicken it. We don’t have the time or desire to wait for the sour cream to “hang out.” Then we take gelatin into our hands and correct the situation. Gelatin, by the way, is also very useful, especially for our joints.
With cream from sour cream and gelatin, you can not only soak cake layers, for example, sponge cake, but also make it very beautiful and tasty desserts. These are the useful components I want to tell you about.
I will share with you not only the traditional method of preparing sour cream, but also tell you how you can diversify it.
Sour cream for making cream must have a fat content of at least 25%.
Basic recipe for sour cream with gelatin
If possible, it is better to replace sugar with powdered sugar. Then the cream will whip up faster and be softer.
To prepare it you need:
We will also need: mixer and mixing bowl.
The cream is ready. Ready-made cream is better use immediately- before the gelatin begins to harden.
Cream options
The taste of the basic sour cream recipe can be embellished with the help of flavoring additives. They can be either natural or artificial. I offer you several such options.
Sour cream with lemon
- sour cream – 1 serving;
- medium lemon – 1 pc.
Sour cream with strawberries or other berries
- sour cream – 1 serving;
- strawberries – 100 g;
- starch – 1 tsp.
- ready-made cream – 1 serving;
- medium banana – 1 pc.
- ready-made cream – 1 serving;
- essence – 2-3 drops.
Cream of sour cream and condensed milk
- sour cream – 1 serving;
- condensed milk – 3-4 tbsp. l.
Everything is simple here.
You might be interested in how else you can cook it.
Chocolate cream made from sour cream
- ready-made cream – 1 serving;
- cocoa powder – 2 tbsp. l.
Instead of cocoa, you can add dry instant coffee.
If you want to make a spectacular and low-calorie dessert, then sour cream jelly with fruit - exactly what you need. On our website you will find delicious sour cream recipes that are very easy to prepare.
Ingredients:
- Sour cream – 500 ml;
- Gelatin – 20 gr.;
- Water – 100 ml;
- Sugar – 1 glass;
- Vanillin;
- Fruits and berries as desired - cherries, raspberries, strawberries, peach, banana, etc. are perfect.
Cooking recipe:
- Pour gelatin with water and let it swell for an hour.
- Beat the sour cream and sugar well with a mixer. Add vanillin there at the tip of a knife.
- Heat the gelatin with water over the fire until it completely dissolves.
- Cool the gelatin in water to room temperature and pour into the sour cream and sugar. Mix everything.
- Wash fruits and berries and cut them into arbitrary pieces. Small berries may remain intact. Read more: .
- Pour the fruit and sour cream mixture into several or one mold and place in the refrigerator for three hours. The dessert should be served on a large platter garnished with mint leaves.
Bon appetit!
Ingredients:
- sour cream - 450-500 g
- sugar - 80-100 g
- gelatin - 15 g instant
- cocoa - 2 tbsp.
- chocolate - a couple of squares
Step-by-step cooking recipe:
- Pour the gelatin packet into a cup and pour 100 ml of hot, but not boiling, water. Stir the gelatin very thoroughly until it is completely dissolved.
- Sour cream should be at room temperature. Beat sour cream with sugar until sugar grains dissolve.
- Add gelatin to sour cream and sugar, beat again.
- Pour half of the mixture into bowls, and if desired, you can add 1-2 tablespoons of cocoa to the rest - then we will get chocolate jelly. Place the bowls in the refrigerator until completely frozen (3-4 hours).
- Sprinkle the already frozen delicacy with grated chocolate and decorate with nuts if desired. Yield: 5-6 standard bowls.
Ingredients:
- Low-fat sour cream – 200 g;
- vanillin – 2 pinches;
- fine sugar - approximately 2/3 of a faceted glass;
- natural cocoa powder without sugar - 3 tbsp. l;
- water – 125 ml (0.5 cups);
- instant gelatin powder - 1.5 tbsp. l;
- warm water – 60 ml (3 tbsp);
- butter – 10 g.
Preparation:
- Take cocoa powder and a third of a glass of sugar. Mix. This is to prevent lumps from forming - kneading them is a long and tedious task, and with them the jelly will not turn out homogeneous. Boil half a glass of water, pour into the mixture in parts, little by little, stirring at once. Place on the stove over low heat and cook, stirring, until the thick drink boils. After a couple of minutes, turn off the heat, add butter, it will make the chocolate layer shiny. To cool faster, pour into a wide bowl.
- As soon as the cocoa is cooked, prepare the gelatin. Pour the powder into a bowl or porcelain or metal bowl, add water. Stir. Leave for 10 minutes to soften. Then we put it in a water bath. We heat, as it heats up the mass will begin to soften and become liquid. Without bringing to a boil, remove the bowl of gelatin. Pour about a third into the hot cocoa and whisk immediately. We set the remaining one aside. Well, everything is ready for the first layer.
- We take silicone molds or small cups, coffee cups - whatever you can find. Distribute the cocoa by pouring first a spoonful into each mold, then another one, and so on until it’s gone. Place in the refrigerator for half an hour.
- After 30 minutes, mix sour cream, vanillin and sugar, whisking. Don't try to achieve airiness and turn everything into cream - we don't need that. We stirred the sugar, dissolved it, filled the entire volume with air bubbles - that’s all.
- We heat the gelatin that remains after the chocolate layer again to a liquid state in a water bath. Pour into sour cream and sugar, whisking vigorously.
- We take out the molds with our dessert. Pour the sour cream mixture onto the dark layer, filling almost to the brim. We put it back in the cold. Let it harden for at least three hours, but it’s better to leave it for the whole day or until tomorrow.
- You can get jelly out of silicone molds without any problems, you just need to bend the edges and press on the bottom. If suddenly it doesn’t want to come out, put it in warm water for a couple of seconds and immediately turn it over onto a plate.
- As you can see, it turns out to be a very cute dessert, also delicious and easy to prepare. The recipe will come in handy when you need to prepare all sorts of different treats, but don’t have much time, and when you just don’t want to cook something complicated.
You will need:
- cottage cheese and sour cream - 250 g each;
- sugar - 100 g;
- vanilla sugar - 30 g;
- milk (can be replaced with water) - 200 ml;
- gelatin - 15 g.
Preparation:
- Soak gelatin in milk (water) for 1 hour and dissolve.
- Add regular and vanilla sugar to the hot gelatin mass and stir until smooth.
- Mix sour cream with gelatin mass.
- Grind the cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream and gelatin mass.
- Transfer to a mold or bowl and leave in the refrigerator until hardened.
You will need:
- sour cream - 400 ml;
- sugar - 120 g (or 4 tablespoons);
- gelatin - 45 g;
- strawberries - 200 g.
Preparation:
- Pour gelatin with water, let it swell and dissolve.
- Beat sour cream with sugar, add gelatin.
- Wash, peel, dry, and cut large strawberries into pieces.
- Place in layers in bowls: strawberries, sour cream, strawberries, sour cream.
- Leave to harden in the refrigerator, garnish with berries.
Ingredients:
- 2 cups sour cream;
- 2 tablespoons cocoa powder;
- Partial glass of sugar;
- 40 g gelatin;
- A glass of water.
Preparation:
- According to the instructions on the package of gelatin, fill it with cold boiled water and leave to swell. This usually takes from ten to forty minutes. However, you will see when it swells: it will become translucent and increase in volume three to four times. Now we put the gelatin in a water bath and dissolve it until it is completely dissolved. The main thing is to never let the gelatin boil! Let the gelatin cool.
- Meanwhile, combine the sour cream with granulated sugar and stir until the sugar is completely dissolved: it will definitely dissolve, it will just take a little time. After this, add the cooled gelatin to the sweet sour cream and mix everything well again. Divide the mixture into two equal parts, put cocoa powder in one of them and mix the sour cream and cocoa thoroughly.
- We prepare portioned dishes for jelly (cremankas, bowls) or use a baking dish with split sides for this. In the second case, we will simply have to transfer the dessert to a plate and cut into pieces, like a cake. So, we begin to pour the jelly into the prepared dishes: alternately pour in two tablespoons of white and chocolate jelly. Pour it exactly in the center, pour contrasting jelly also in the center, directly on the bottom layer. Under the weight of the upper layers, the jelly will begin to spread across the mold, forming a characteristic striped pattern, and the stripes will go in a circle.
- Now take a toothpick and draw rays: from the center to the edge, after which we put the sweetness in the refrigerator. After an hour and a half or two, you can serve it to the table. Read more: .
Ingredients:
- 2 cups sour cream;
- Half a can of condensed milk;
- 2 very ripe bananas;
- 3 sachets of gelatin.
Preparation:
- Prepare the jelly mold in advance. We dilute the gelatin with cold boiled water and let it swell.
- Then dissolve the gelatin in a water bath so that it completely dissolves. Important! Do not allow gelatin to boil!
- Mix sour cream with condensed milk and lightly beat with a mixer or whisk.
- Peel the bananas, cut them into small pieces, grind them into puree and mix with sour cream.
- We do everything quickly so that the bananas do not have time to darken.
- Pour gelatin (cooled) into sour cream, mix and pour this mixture into the mold.
- Place the jelly in the refrigerator until the dessert has completely hardened.
As you can see, each recipe is very simple, and the taste of desserts will be a real discovery for you!
Sour cream jelly is a very easy-to-prepare dessert that even children can trust. It always turns out tender, creamy and very tasty! You can experiment with the filling by adding candied fruits, nuts and chocolate to the sour cream. Sometimes housewives dip pieces of biscuit or soaked cookies into sour cream - this is how they get a real cake without baking.
To make sour cream jelly you will need high quality sour cream, preferably homemade. If you are going to use store-bought sour cream, it must have a fat content of at least 21%. The dessert is prepared with the addition of gelatin, but it can be replaced with agar-agar.
IngredientsRecipe for sour cream jelly with fruits
Pour gelatin into a third of a glass of warm boiled water and leave to swell for about one hour. Pour cooled sour cream into a deep bowl, add sugar, vanilla extract and beat with a mixer until the sugar is completely dissolved. To make the mass more airy, you must first beat the sour cream at low speed, and then increase it to maximum.
You can add any berries and even cookies to sour cream jelly! Rinse the fruits thoroughly, remove the skin from banana, orange and kiwi, and cut the pulp into small pieces. Remove the stem from the strawberries and cut each berry into two or four pieces. Place the swollen gelatin on the fire and bring to a boil, but do not boil. Pour the hot gelatin mass into the sour cream and stir.
You can use a mixer for more thorough mixing. Add fruit to sour cream and gently stir from bottom to top. There is no need to shake the mixture too much, otherwise the fruit will lose its shape. Place the sour cream mixture in bowls or portion molds, cover with cling film and place in the refrigerator to set for two hours.