Sour cream for cake (three recipes). Sour cream cream for cake - step-by-step recipes for making it with butter, cottage cheese, banana or gelatin Sour cream with condensed milk

11.05.2024

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Sour cream cream for cake - step-by-step recipes for making it with butter, cottage cheese, banana or gelatin Sour cream with condensed milk

I never thought that you could make sour cream, but it turns out you can do it anyway) The first recipe I’ll share today is sour cream custard. How delicate in structure and taste it turns out cannot be expressed in words. Perfect for sweets and other delicacies.

So, to prepare the cream we will need:

Sour cream 20% fat - 300 g
Large egg - 1 pc.
Flour - 2 tbsp. l.
Granulated sugar - 120 g
Vanilla extract - 0.5 tsp.
Butter - 160 g

How to make custard sour cream:

Mix all ingredients, except oil, in one bowl with a fireproof bottom, place in a water bath and stir until thick.

Try to avoid the formation of lumps; to do this, stir vigorously until smooth, moving along the walls of the bowl.

Separately, beat the butter until white.

Add the custard base that has cooled to room temperature in small portions to the butter and beat until smooth. Cool the cream and use it where intended.

The result is an excellent cream that holds its shape well and can be used not only for layering cakes and filling cakes, but also for decorating the tops of cakes.

The following cream is perfect for layering the cake. It will go especially well with sponge cakes and fruit. You can add the fruit pieces directly to the cream before adding the gelatin.

Cream soufflé with sour cream

Ingredients:

Sour cream 20% fat - 400 g
Granulated sugar - 6 tbsp. l.
Vanilla sugar - 8 g (one small bag)
Instant gelatin (I use Dr. Oetker) - 10 g
Milk (or cold water for soaking gelatin) - 80 g

How to prepare sour cream soufflé for cake:

So, place the sour cream in a wide bowl and start beating with granulated sugar for 5-7 minutes with a mixer. The mass should increase in volume by 2-2.5 times and become airy. It may seem surprising that sour cream can expand so much. When I first tried to make this cream, I was also surprised.

You may have to experiment with sour cream from several manufacturers before you get a fluffy cream soufflé. For example, some housewives achieve this result only with high-fat farm sour cream, while for others the ideal fat content is 15%. In any case, you will succeed in creating a cream soufflé (gelatin will help thicken the mass even if the sour cream does not whip up and remains liquid). The quality of sour cream is determined only by how porous and airy such a cream will be.

I usually use sour cream like in the photo.

In an ideal situation, 400 g of sour cream should yield a cream with a volume of 1800 ml.

Dissolve gelatin (10 g) in cold milk or water (80 g).

When it swells (usually 10-15 minutes is enough), heat the mixture in a water bath until liquid.

Attention! Gelatin cannot be overheated, otherwise it will lose its properties! It is enough to heat it to a temperature of 60 C.

Then cool the diluted gelatin a little, add a small portion of cream to it, stir. After this, add this part of the cream to the main cream and mix everything again until smooth.

The sour cream is ready, you can layer the cakes. If you want to add berries to the cream, place them on top of the cream layer. They will sink a little until the cream thickens and will eventually end up in the middle.

Rounding out my top three favorite sour cream based creams is cream cheese.

Now this cream and all the cakes in which it is used (for example, cake) are mega-popular. This cream is prepared on the basis of curd cheese with the addition of butter and cream. I tried using full-fat sour cream instead of cream and ended up with a cream that was no worse than in the recipe with cream: tender, silky, very, very tasty! The cream has a slight sourness from sour cream and a pleasant cheese flavor.

Sour cream cheese

Full-fat sour cream (fat content 20% and above) - 500 g
Sugar - 0.5 cups (use a 250 ml faceted glass)
Curd cheese - 220 g
Vanilla extract - 1 tsp. (can be replaced with vanilla sugar)

How to make cream cheese with sour cream

To make the cream thick and dense, first weigh out the sour cream. To do this, place it in a cotton towel and hang it over a bowl in the refrigerator overnight. If you can’t hang it, you can put it in a colander and place it on a saucepan. Excess liquid will drain and the sour cream will become denser.

If you use sour cream with a fat content of 30%, you don’t have to weigh it out.

Place sour cream, sugar in a large bowl, add vanilla extract, beat all ingredients to soft peaks at high speed. Then reduce the speed and add curd cheese, continue mixing at low speed. That's it, the cream is ready!

I hope these recipes will help you prepare delicious cakes for your family and friends. Have fun cooking, and if you have any questions, feel free to ask.

Bon appetit!

Any housewife knows that sour cream for a cake is the most popular option for a delicate and tasty layer. The preparation method completely eliminates heat treatment, so the aromatic mass retains all the beneficial substances found in its main ingredient (sour cream). If we take the traditional recipe as a basis, then limitless possibilities open up for creating new original variations of this simple but incredibly tasty delicacy.

The classic version of sour cream for cake includes only 3 main components. To make your own treat layer, you will need:

300 g sugar;
500 g sour cream;
vanillin (on the tip of a knife).

Method for preparing soft cream:

Pour the sour cream into a clean deep bowl. Before doing this, cool it in advance by keeping it in the refrigerator for several hours. Use a fermented milk product with a fat content of 20-25%. If this is not available, then you can take a more liquid one, and before working, strain through gauze folded in 3-4 layers. The whey will drain and the required fat content will remain.
Beat the sour cream with a mixer. This must be done in stages. You should start with three approaches of 1 minute at low speeds. Then increase the speed.
Without stopping stirring, add sugar in small portions. Wait until the granules are completely dissolved.
Finally add vanillin.

The cream turns out to be light, fluffy, but at the same time thick and very tasty. However, after assembly, the finished product must be kept in the refrigerator for at least two hours.

Sour cream for sponge cakes

For sponge cakes, it is advisable to use richer creams. They soak the base of the cake well, while maintaining their shape and desired consistency. If you add butter to the traditional recipe, you will get an excellent sour cream for sponge cake. To work you will need:

½ cup sugar (or prepared powder);
150 g each of sour cream and butter.

To get delicious sweetness out of all this, you need to:

Grind the sugar into powder (you can use ready-made).
Pour sour cream into a deep bowl.
Add softened butter to it.
Beat with a mixer until the mass becomes almost homogeneous.
Gradually (one spoon at a time) introduce powder. After some time, the mixture should turn into a thick foam.

There are two important rules to follow in this recipe. Firstly, You don’t need to beat for long, otherwise the sour cream itself will turn into butter. Secondly, we must remember that Sugar partially thins the cream. That is why even those with a sweet tooth should not add too much of it.

Cooking with gelatin

If the classic recipe add a little gelatin, you get sour cream for the cake in the form of a delicate soufflé. The mass will become moderately dense and hold its shape wonderfully. This option is good because you can use a fermented milk product of any fat content to work with. The gelatin will act as a thickener and maintain the consistency of the mixture. For this option you need to take:

250 g sour cream;
100 g powdered sugar;
5 g gelatin;
½ glass of plain water.

Preparing this cream is also very easy:

First you need to use gelatin correctly. Pour it into a bowl, add cold water, and leave to swell. In about 30 minutes it will turn into jelly. Next, in order to dissolve the gelling composition, the dishes should be placed in a water bath and its contents should be heated until completely dissolved with constant stirring. You can't boil it.
While the mixture is cooling, pour the sour cream into a clean, dry container and beat lightly.
Slowly add powdered sugar and continue mixing. If desired, you can add a little vanilla.
Continuing whipping, pour in cool gelatin in a thin stream.

A springform pan is suitable for making the cake. Place the cake in it, pour the prepared cream soufflé on top. Then put the container in the refrigerator and wait a few hours for the dish to harden and compact well.

According to brewing technology

In order for the delicate sour cream to withstand the weight of thick cakes and not sag, it can be slightly compacted using the brewing technique. The result is an ideal layer that not only does not spread, but is also absorbed less than regular sour cream. To obtain this cream you will need:

300 g sour cream;
60 g flour;
200 g butter;
1 raw egg;
20 g vanilla and 120 g regular sugar.

To make sour cream custard from all this, you need:

Grind a fresh egg with sugar in a saucepan.
Add flour to them and mix everything thoroughly.
Pour in sour cream.
Place the saucepan in a water bath. Heat with constant stirring until the mixture thickens.
Add some of the butter (approximately 50 g). In a hot mass it will quickly melt.
Beat the remaining fat (150 g) separately with a whisk into a fluffy foam.
Now you need to add the sour cream mixture in small portions (3 spoons each), continuing to intensively combine the components of the dish. The finished composition is tender and fluffy.
Place the mixture in the refrigerator for 2 hours.

After this procedure, the cream will become denser and will hold its shape perfectly.

Delicious sour cream for honey cake

A classic honey cake is a cake consisting of thin cake layers with a characteristic aroma, soaked in delicate cream. After cooking, the delicacy simply melts in your mouth. At home, it is better to make custard cream for honey cake with sour cream. The mass turns out tender, homogeneous and soaks the crumpets well. Cream ingredients:

500 g of pre-prepared sour cream;
90 g butter;
110 g regular sugar.

How to prepare this cream correctly:

The first thing you need to do is make the sour cream. Remove excess liquid from it. To do this, place a colander in a plate and place gauze on it, folded in 3-4 layers. Pour in the product and connect the edges of the fabric at the top. Then place the dishes in the refrigerator for 12 hours. The result will be so-called weighed sour cream.
Now it should be placed in a saucepan, add sugar, and keep the container in a water bath for an hour and a half. The mixture must be stirred every 10 minutes.
Finish heating, add oil to the resulting contents of the dish, carefully combine all components with a whisk until smooth.

As soon as the cream has cooled, you can safely coat the cakes with it.

With added cottage cheese

For variety, you can add cottage cheese to the sour cream for the cake. The mixture will acquire a pleasant, characteristic aroma and will be in perfect harmony with the fresh biscuit. To work you will need:

400 g cottage cheese (fat content not less than 6%);
300 g sugar;
400 g weighed sour cream;
10 g vanillin.

Even an inexperienced housewife can handle preparing the cream:

Pass the cottage cheese through a sieve. The consistency should be homogeneous, without grains.
Grind the sugar into powder. A coffee grinder is ideal for this. In principle, you can take ready-made sweets.
Mix cottage cheese thoroughly with sour cream.
While beating the products with a mixer, slowly add sugar, first combining it with vanillin.

In just a few minutes the cream will reach the desired texture, when when tilting the dish the mass will not flow freely along its edges.

Chocolate flavored

Alternatively, you can make sour cream for the cake with chocolate flavor. In this case, the following set of products is required:

0.5 kg thick sour cream;
100 g sugar;
10 g vanillin;
30-75 g cocoa powder.

There are two ways to make this cream:

First, get the usual sour cream mass by whipping, then add the required amount of cocoa. Most often, housewives do just that.
A lush composition can be made a little differently. First, thoroughly grind all the sugar with cocoa powder to a homogeneous “dust”. Then add separately whipped sour cream in parts.

Both options are good in their own way, so you can choose the method that you like best. The main thing is not to get carried away with the amount of cocoa so that the cream does not become bitter.

Sour cream with condensed milk

There is another simple but very interesting type of sour cream. It contains only three components: dairy product, vanilla and condensed milk. In fact, the entire cooking process consists of combining them correctly. In this case, sugar is not used at all. It is completely replaced by condensed milk. Cream composition:

0.5 liters of sour cream (fat content not less than 25%);
1 can (380 g) condensed milk;
a little vanilla.

The process consists of two stages:

Pour the sour cream into a bowl and beat with a mixer for 7 minutes. at high speed of the device.
Add condensed milk along with vanilla. Continue the process for another 2 minutes.

The result is a soft and incredibly aromatic sour cream with condensed milk. This sweet and sour layer is ideal for any baked goods. To make the composition thicker, it is better to take a boiled sweet product. You can prepare it yourself. True, this will take a lot of time. The condensed milk will need to be boiled for about 2 hours and then cooled.

What makes sour cream cream thick?

Sour cream is an excellent way to decorate any cake. However, sometimes the mass turns out to be too airy. With such a consistency, it will not be able to hold its shape, but it is able to leave the confines of the cake. To prevent such a problem, you need to know how to make sour cream for a cake thick. Experienced housewives advise taking into account several recommendations:

Use only full-fat sour cream. This indicator directly affects the consistency of the cream.
In some cases, this component should be further strained to remove excess moisture. To do this, the product can be poured onto gauze folded in 3-4 layers and placed in a colander (or sieve) for 10–12 hours. The cream from such “weighed” sour cream will turn out much thicker.
Prepare cream using gelatin. This option is already described in detail in one of the recipes.
Add a little flour or starch to the practically formed fluffy composition.
Before using, keep the cream in the refrigerator for at least half an hour.
Add regular thickeners to the recipe, which are sold in any grocery store.
Add a little quality butter to the mixture. It makes the finished mass more dense and stable.
Add cottage cheese to other products. Before use, it must be rubbed through a sieve. The cream turns out thick, satisfying and, importantly, low in calories.
Use dry instant pudding as a thickener.

Any of these options will help you make homemade cream based on sour cream of the required consistency, fragrant, and easy to use.

No similar materials

To begin with, I want to give a couple of tips on how to make good sour cream.
Take high fat sour cream - 20%, or better yet 30%. Do not use fresh sour cream, it is very liquid even with high fat content. Remember how you bought village sour cream? At first it is like cream, but once it sits, it becomes almost like butter. The principle is the same here. Therefore, for the cream, I take sour cream in bags (this is more economical) and the one that is already 3-4 days old. Sometimes when I take this kind of sour cream, it is already quite dense, and I don’t even weigh it out.

Now specifically - how to weigh out sour cream:

Take a saucepan and place a large sieve or colander in it (make sure it stays well on the sides). Place a clean waffle or linen towel in a sieve and add sour cream. Here's a nesting doll :) Some people tie the towel in a knot on top and put something high to which they tie the knot. In my opinion, these are unnecessary difficulties. I just fold the edges of the towel and cover the sour cream with them so that it does not dry out.
Next, this whole little town needs to be put in the refrigerator, otherwise the sour cream will turn sour. If your sour cream is quite fatty, then about 2 hours is enough. If it's liquid, it will take longer. You can leave it overnight if you are not in a hurry to prepare the cream.
How do you know if enough water has come out of sour cream or not? Remove the sieve with sour cream from the refrigerator and unscrew the edges. Take a fork and swirl it around the sour cream. If there are traces left from the tines of the fork that do not “flow”, that is, the sour cream holds its shape, then the sour cream is ready and you don’t have to keep it any longer; if not, cover it again with a towel and put it in the refrigerator.
Advice: due to the fact that excess water has come out of the sour cream and it has become denser, more of it may be used for the cake, so take it with a reserve, as a last resort, then use it for other baked goods or make a dessert with berries and chocolate. Such sour cream will definitely not go to waste on the farm;)

PySy: the towel after sour cream, by the way, is easy to wash)

Sour cream is a wonderful base for many culinary masterpieces. It is especially actively used in the art of confectionery. Quite popular is a cream based on sour cream, which has received the appropriate name - “sour cream”. It is considered a true classic for home baking. This impregnation is also widely used in the confectionery industry. Professional chefs produce a thicker sour cream, while housewives produce a thinner one. In this case, similar ingredients of good quality and first freshness are used. A logical question arises: To do this, you need to take into account several culinary nuances that will help thicken the filling to the required degree.

Composition of sour cream

This filling has gained its popularity due to its ease of preparation and availability of ingredients. It is especially popular for honey cake and sour cream biscuits. Sour cream can be mixed with cocoa or any syrup. It is worth considering that this is a fairly liquid confectionery mass, that is, a flowing substance that is well suited for making dry dough softer and more tender.

Standard sour cream is prepared from 3 required products:

Fat sour cream.
Powdered sugar.
Vanillin.

How to thicken sour cream for a cake? Firstly, you need to use sour cream with maximum fat content, and cool the finished cream thoroughly in a cool place. These tricks will make the mass more viscous, but not thick enough. To significantly thicken the sour cream, you should use several techniques and additives.

Ways to make thick sour cream

How to make sour cream for a cake thick? Confectioners use several fairly effective options. Possible remedies:

Remove excess moisture from sour cream. For a high-quality cream, it is better to choose the maximum fat content of a dairy product - 30%. To enhance the effect, you can place the sour cream in cheesecloth and hang it over a bowl for several hours. This way, the excess liquid will drain and the finished impregnation will come out thicker.
Reducing whipping time. Contact with granulated sugar makes any sour cream more liquid. To avoid this, you need to beat the cream at maximum mixer speed for a negative time. In addition, before whipping, you should cool all products and equipment.
Use of starch. Any starch can make the impregnation slightly thicker and does not affect the taste in any way.
Addition of gelatin. This is a universal thickener that can slightly change the taste of a dessert. It will take time to cool down after adding.
A combination of sour cream and butter. Sour cream with the addition of butter turns out to have a slightly different taste, it is heavier and denser. In fact, this is a different product, but this option is very common. It is especially often used for filling eclairs.
Using a special cream thickener. This method is the easiest to use. There are thickeners with different names, but they are all similar in application.

These simple tricks help thicken the sour cream during cooking. You can add thickness to the finished cream only by whipping it again with the addition of any suitable additive.

Recipes for thick sour cream impregnation

To prepare a medium-sized cake you will need approximately 500 g of sour cream, 100 g of powdered sugar, and a pinch of vanillin. Additional components are taken in accordance with the recipes provided below.

and gelatin

How to make sour cream thicker? You can use gelatin. It requires 15 g and 100 ml of water. To swell, gelatin is kept in cold water for 20-30 minutes, then dissolves in a water bath, avoiding boiling. While the gelatin mass cools, the base of the cream is whipped - sour cream and sugar. After 10 minutes of intensive beating, vanillin and cold gelatin are added. After which the cream is whipped for a couple more minutes. The finished mass should be placed in a cool place for 5-6 hours. During this period, the gelatin will set and you will get a really thick and delicate cream.

Sour cream with added starch

How to make sour cream thick using starch? The volume of ingredients indicated above will require only two teaspoons of powder. The chilled sour cream is whipped with a chilled mixer for 10 minutes, then sugar is added and after another 5 minutes of whipping, starch is added and whipped again. In order for the cream to set and thicken, it is put in a cool place for half an hour.

Impregnation with added oil

Another 500 gr. sour cream, about 70 g of butter. It should be slightly warmed up. Grind 50 g of powdered sugar with butter in a large container. When the mass turns white, sour cream, the remaining powder and vanillin are added to it. Beat this mixture with a chilled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. It is better to use it chilled.

Sour cream with condensed milk

How to make sour cream thick? You can use condensed milk. You can completely eliminate the use of sugar in this recipe. affects the volume, because of it more impregnation comes out. To the standard ingredients add a regular can of condensed milk and 50 grams of butter. The oil should be at room temperature. The cooled sour cream is whipped for 10 minutes, after which the whipped mixture of condensed milk and butter is added to it. This mass needs to be beaten for another 10-15 minutes until a fluffy, homogeneous mass is formed. This cream can be served as an independent dessert, decorated with dried fruits or nuts.

Sour cream using a thickener

How to make sour cream thick? Dry concentrated is perfect for this purpose. The instructions usually indicate the exact proportions (they vary among different manufacturers). Most often, 500 gr. sour cream requires one package of thickener. For 10 minutes, cold sour cream is whipped with sugar, then vanillin and thickener are added. The resulting mass must be whisked vigorously for another 5 minutes. Afterwards the cream is placed in a cool place for half an hour. If the resulting consistency is runny, add more thickener and beat the sweet mass again.

As you can see from these recipes, various culinary additives are used when preparing thick sour cream. In any case, it is important to use fresh, high quality products. Sour cream should be high in fat. Both the sour cream and the equipment must first be cooled.

Sour cream for cake has a delicate texture and light, subtle sourness. This is an ideal solution for soaking biscuits. Using sour cream you can prepare many delicious filling options.

For sponge cake, sour cream is the easiest option to prepare. It retains all the beneficial properties of sour cream, as it is not subjected to heat treatment.

Ingredients:

sour cream – 520 g;
vanillin - a pinch;
sugar – 300 g.

Preparation:

To make the cake delicious, you need to prepare the cream correctly. Despite its simplicity, simple tips should be followed. The cream should be thick and fluffy, otherwise it will leak. You should use sour cream of medium or high fat content and always chilled. Keep in the refrigerator for at least three hours.
The whipping container must be clean and dry.
Pour in sour cream. Add sugar. Add vanillin.
Start the mixer.
Beat until the mixture becomes thick.
If you tilt the container and the cream does not spread over the walls, then the result is perfect. If the mixture is runny, continue whisking.

Biscuit recipe

A sponge cake soaked in sour cream makes the cake especially tender.

Ingredients:

sour cream – 750 g;
powdered sugar – 300 g.

Preparation:

Prepare the pan. Take a sieve or a colander. The diameter must match.
Prepare a clean cotton cloth. Cover the sieve. The ends should hang over the edges.
Pour in the sour cream and cover with the remaining cloth. Place in the refrigerator overnight.
During this time, the whey will drain into the pan. The sour cream will become thicker and will easily separate from the fabric.
Prepare a deep container. Pour in ice water.
Place a smaller container in water.
Add sour cream.
Add powdered sugar.
Start the mixer and beat for at least a quarter of an hour.

For the honey cake

In order for the honey cake cream to perfectly saturate the cakes and not turn them into porridge, you need to whip it correctly. Delicate, beautiful cream has a silky structure and goes perfectly with honey cakes.

Ingredients:

weighed sour cream – 520 g;
butter – 90 g;
sugar – 115 g.

Preparation:

Place the container in a water bath. Add sour cream and sugar.
Boil for an hour and a half, stirring every 10 minutes.
The mass will become silky with a light caramel tint.
Remove from heat. Add oil. Stir. Cool.

With added condensed milk

Sour cream with condensed milk is a godsend for any housewife. With minimal time spent, you will get a magnificent, airy dessert of amazing taste.

Ingredients:

cognac – 2 tbsp. spoons;
condensed milk – 470 g;
lemon juice – 55 ml;
fat sour cream – 410 g;
liquid vanilla extract – 1 teaspoon.

Preparation:

Place sour cream in a container.
Turn on the mixer at high speed.
Beat for four minutes. The product will be saturated with oxygen, acquire thickness and become airy.
Pour in condensed milk. Add lemon juice. Add vanilla. And the last one is cognac.
Start the mixer again. Set the speed to high. Beat for half an hour.
Cover with film. Place in the refrigerator for three hours.

Sour cream custard

Sour cream custard is suitable when a thick layer of cream is needed between biscuits. It will not settle even under heavy cakes. You should coat it immediately after the cream has been prepared.

Ingredients:

butter – 210 g;
fat sour cream – 310 g;
sugar – 130 g;
flour – 2 tbsp. spoons;
chicken egg;
vanilla sugar – 20 g.

Preparation:

Pour the egg into the pan, add sugar. Grind until smooth.
Add flour.
Pour in sour cream. Mix.
Place in a water bath.
Boil until thickened.
Place some butter (50 g).
The remaining butter should be at room temperature.
Place in container. Beat with a mixer until fluffy.
Add sour cream base to the resulting mixture. Add a couple of spoons at a time, constantly whisking.
If the resulting sweetness is cooled, you can safely decorate the cake by making various patterns.

With gelatin

This is a universal recipe, because the resulting mass can be used not only as cream for sponge cakes, but also as an independent dessert. The mass comes out airy, tender and very aromatic. The main advantage is not only the taste, but also the speed of preparation.

Ingredients:

warm water – 60 ml;
powdered sugar – 160 g;
medium fat sour cream – 2 cups;
gelatin – 2 teaspoons.

Preparation:

Pour gelatin into a small container. Pour in water, which must be warm. Leave for a quarter of an hour.
Pour water into the pan. Boil. Place the container with gelatin on top of the pan.
While stirring, wait until the gelatin dissolves. Monitor the condition carefully; if the mixture boils, the dessert will be ruined.
Pour sour cream into the container. Cover with powdered sugar. Beat until a homogeneous mass is formed.
Pour in the gelatin, no need to rush, add in a small stream. There is no need to be alarmed if the mass has become completely liquid.
Leave in the refrigerator for an hour.
If you are short on time and need to prepare the treat faster, increase the amount of gelatin.

Chocolate sour cream

Amazingly beautiful and tasty cream is suitable for layering cakes and decorating baked goods.

Ingredients:

butter – 55 g;
vanilla extract – 1 teaspoon;
bitter chocolate – 160 g;
powdered sugar – 420 g;
salt – ¼ teaspoon;
sour cream - half a glass.

Preparation:

Break the chocolate into pieces. Place in a bowl and combine with butter. Melt. You can use the microwave, but do not boil it.
Mix. Cool.
Beat sour cream with salt and vanilla extract.
Add chocolate mass.
Continuing to beat, add powdered sugar in portions. More or less of it may be needed. The mass should become creamy and thick.
The base can be used immediately for impregnation. If you want to make decorations from cream, you should cool it.

Ingredients:

cottage cheese – 420 g;
sour cream – 210 ml;
sugar – 80 g;
vanilla sugar - a pack (optional).

Preparation:

If you use soft cottage cheese that has a homogeneous structure, there is no need to further process it. Homemade or granular cottage cheese should be minced or blended using a blender. You can use a sieve and grind.
Instead of sugar, it is better to use powdered sugar; for this, use ready-made sugar or grind the sugar. Thanks to this, the sweet component will be evenly distributed throughout the cream.
You will need sour cream with the highest fat content. Ideally, leave it in cheesecloth in a colander for several hours to get rid of the whey. In this case, the cream will be as thick as possible.
Combine ingredients. Beat. Leave in the cold for a couple of hours.

To achieve the desired result, you must follow these tips:

To obtain a thick creamy substance, the fat content of sour cream should be the highest (33%).
The thickness depends on the speed and time of whipping. Beat for about half an hour, at least.
Cool the sour cream before cooking. Keep in the refrigerator for at least three hours. A warm product will never produce a thick cream result.
If the cream turns out runny, starch will help save the situation. Add this ingredient to the cream, stir and cool.
Gelatin powder will also come to the rescue. It helps give the cream its shape.
If you want a denser and thicker consistency, add oil to the cream. But in this case the cream will become more caloric.
A food thickener is a good helper. It can be purchased at any store and used following the instructions printed on the pack.