Beat condensed milk with sour cream. Cream made from sour cream and condensed milk - it couldn’t be simpler! Sour cream with condensed milk and gelatin

The most popular and favorite cream of every housewife. 10 recipes for cream with condensed milk for cake - on our website.

Thanks to its oil base, this cream is able to hold its shape for a long time, so it is suitable not only for layering cakes and sponge cakes, but also for decorating cakes and pastries.

butter – 300 g;
condensed milk – 1 can;
vanilla sugar - optional.

Cut the butter into pieces and leave to soften at room temperature.

Using a whisk or mixer, beat the butter until completely smooth and fluffy.

Add vanilla sugar and condensed milk to it.

Continue whisking until the ingredients are completely mixed and the mixture becomes homogeneous.

Recipe 2: butter cream with condensed milk for cake

The simplest cream, prepared very quickly. Butter with condensed milk will give a very delicate taste.

a pack of butter (200g);
a can of condensed milk (not boiled).

Pour the condensed milk into a fairly deep container so that the splashes do not fly away when whipping, and cut the softened butter into the same.

Note: I later learned that the cream whips better if you first beat the butter until fluffy, and then, while continuing to whip, pour condensed milk into it in a thin stream.

Using a mixer, beat the condensed milk with butter according to the biscuit principle: starting at low speed and gradually increasing the speed.

At first the cream will be liquid and light yellow in color. Continue whisking for 2-3 minutes, and you will notice that the cream suddenly begins to thicken and lighten.

Just when it becomes white, thick, and the mixer whisks leave clear marks, the cream is ready.

If he stubbornly refuses to reach the condition, it may be too hot. Place the bowl in the refrigerator for a few minutes.

It is also better to cool the finished cream in the refrigerator before spreading the cakes or filling the cakes. Then it will keep its shape well (you can decorate baked goods with beautiful patterns from a pastry syringe), and it will also taste better!

Recipe 3: cake cream with condensed milk and sour cream (step-by-step photos)

Adding condensed milk to the cream instead of sugar or powdered sugar makes it much more tender. Sour cream also adds special tenderness and juiciness to the cream. Cream made from condensed milk, sour cream and butter is especially suitable for layering sponge and honey cakes.

butter - 400 gr
sour cream - 400 gr
condensed milk - 350 gr

Recipe 4: cream for sponge cake with condensed milk and cognac

Butter - 400 grams
Condensed milk - 400 grams
Cognac - 50 Gram

Beat soft butter with a mixer.

Gradually add condensed milk.

Then add cognac, whisk everything.

The cream turns out dense, tasty and spreads very easily on the cake.

You can use it not only for biscuit dough, but also for other homemade flour products. Bon appetit!

Recipe 5: butter cream with condensed milk and white chocolate (with photo)

The cream has a chocolate aroma and a very sweet taste. The cream is suitable for cakes with a neutral or sour taste.

100 g milk or 20% cream
200 g white chocolate
1 can of condensed milk
20 g butter
1 tsp instant coffee

Pour milk into a small saucepan, add chopped chocolate and place the saucepan over low heat.

If desired, you can add instant coffee to the milk and stir until the coffee is completely dissolved.
Pour in condensed milk.

Cook with CONTINUOUS stirring until the mixture thickens.
Put a piece of butter. After this, the mass will become a little thinner.

Boil the mixture to the desired thickness.

Apply the cream to the cakes while hot.

Nuts go well with this cream. They can be mixed into the cream or you can sprinkle the cream layers with nuts when applying the cream to the cake.

Recipe 6: sour cream with boiled condensed milk for cake

The fattier the sour cream, the easier the cream will whip up. It is recommended to place sour cream with low fat content (15-20%) on cheesecloth and squeeze out the whey, then the cream will be dense. With boiled condensed milk the cream will be tastier and the shape will be denser.

Boiled condensed milk - 1 can
Sour cream – 300 ml
Vanilla sugar - 1 sachet

Place all the sour cream in a bowl, first placing it on cheesecloth to obtain a denser consistency. Add half the condensed milk and vanilla sugar or vanilla. Why half? And to regulate the degree of sweetness of the cream. Beat condensed milk with sour cream until smooth.

Taste and if it is not sweet enough, add more condensed milk.

Well-whipped cream has a fluffy and uniform structure.

The cream is ready!

Recipe 7: curd cream with condensed milk for cake

Curd cream is an excellent alternative to butter cream; it turns out lighter with a slight sourness.

400 gr. soft cottage cheese 9%
100 ml. liquid cream 20%
1 can of boiled condensed milk
a pinch of vanillin

For cream, it is better to cook condensed milk yourself; store-bought milk does not have such a pleasant taste, and the composition of store-bought milk is not particularly good.
Using a mixer, beat cottage cheese with boiled condensed milk and vanilla.

Continuing to beat, gradually add the cream and beat for a few more minutes until the cream becomes a homogeneous mass.

You can adjust the thickness of the cream yourself by adding additional cream.
This cream is perfect for soft cakes, such as sponge cakes, for filling custard pies and shortbread baskets.

Recipe 8: delicate cream for sponge cake, sour cream with condensed milk

Sour cream for sponge cake is very simple to prepare, but the finished dessert has a special taste, delicate texture and sophistication.

Sour cream (at least 20% fat) - 400 grams.
Powdered sugar - 100 grams.
Milk - 300 ml.
Vanilla sugar - 1 pack.
Gelatin - 20 grams.

Gelatin should be poured with cold milk for about 40-60 minutes so that it swells. Instead of milk, you can use boiled water, but then the finished cream will be less tender.

Place the swollen gelatin on low heat and completely dissolve it with constant stirring. Make sure that the mixture does not boil! Once the gelatin has dissolved, remove the container from the heat and leave at room temperature.

Cool the sour cream in advance, then add powdered sugar with vanilla sugar and beat with a mixer, gradually increasing the speed.

Pour the cooled gelatin into the sour cream, continuing to beat for about 3 minutes at low mixer speed.

Immediately coat the cakes with the resulting cream and put the cake in the refrigerator until it hardens (2-3 hours).

Recipe 9: cream for Napoleon cake with condensed milk

With this cream the cake turns out very tender, sweet, but not cloying.

Condensed milk - 2 cans
Butter - 1.5 packs
Cognac - 1 spoon

First remove the butter for the cream from the refrigerator so that it is soft, but not melted.

Place condensed milk and butter into a mixer and beat the cream until fluffy. You will understand by its appearance that the mass will become loose and light. Add a tablespoon of cognac there; needless to say, only the best product goes into the cream! Beat for a few more minutes and the cream is ready.
We coat each cake well with the prepared cream for Napoleon, and also grease the top layer with cream.

Be sure to leave the cake to soak overnight in a cool place, but not in the refrigerator, otherwise the cream will freeze and the cakes may be a little dry.

Recipe 10: chocolate-nut cream with condensed milk for cake

The taste is sweet, with a nutty aftertaste. The aroma is chocolate. The consistency is finely grainy. At room temperature - thick, stretchy, in the refrigerator it hardens to the state of rustic sour cream.
Can be used to cover cakes and also on sandwiches. It satisfies hunger well and goes well with morning tea.

1 cup (100g) roasted nuts,
50g butter,
1 large dark chocolate bar (100g),
200g (0.5 cans) condensed milk,
a pinch of salt,
if desired - 1 teaspoon of cognac or 3~5 drops of essence (vanilla, almond, cognac, etc.)

You can take any nuts you like. You can also take a mixture of different nuts or add poppy seeds to the nuts. Grind the nuts in a coffee grinder as finely as possible.

Place butter and chopped chocolate into small saucepan. Sprinkle a small pinch of fine salt.

Place on heat slightly below medium. Stir continuously. When the butter and chocolate are completely melted, pour in the condensed milk.

If desired, you can add flavorings to your taste - cognac, rum, Amaretto, various essences. Bring the mixture to a boil while stirring. Cook for 2 to five minutes. The longer the mixture cooks, the thicker the cream will be.

Add nuts, stir, cook for 1 minute and remove pan from heat.

Transfer the cream into a jar, cool, close the lid and put it in the refrigerator. Bon appetit!

Cream made from sour cream and condensed milk is universal. It can be used for cakes, pastries, as a sweet sauce for baked goods, or eaten with a spoon just like that. And if you freeze it, it will look like creamy ice cream.

The delicate, melting texture of the cream will not leave any sweet tooth indifferent.

This cream is prepared very quickly and without much expense. Any cakes are easily soaked due to the properties of sour cream. In addition, a slight sourness will relieve the cake from being cloying. Adding different ingredients can turn sour cream with condensed milk into something completely new and unrecognizable.

Every housewife should have a recipe for such a delicious cream in stock.

Taste Info Syrup and cream

Ingredients

Fat sour cream (more than 20%) – 200 ml;
Condensed milk – 1 can (200 g).

How to prepare sour cream with condensed milk

Place the sour cream in a bowl and beat a little with a mixer to make it more airy.

Open a can of condensed milk and carefully pour its contents into the sour cream. Beat everything together until fluffy.

Our sour cream and condensed milk cream for the cake is ready. You can spread the cakes. Only they must be cooled down so that the cream does not “float”.

This was a classic cream recipe; this cream is perfect for a sponge or puff pastry cake, as well as for a honey cake.

Cream made from sour cream, condensed milk and butter

Sour cream prepared with butter has a denser and viscous texture and is even suitable for decorating a cake, and is also good for filling various pastries.

Ingredients:

Sour cream – 200 ml;
Condensed milk – 0.5 cans;
Butter (no spreads, only real butter with a fat content of at least 72.5%) – 200 g.

Preparation:

The butter must be removed from the refrigerator approximately half an hour to an hour before preparing the cream so that it becomes soft. Cut it into pieces and beat with a mixer or blender in a bowl.

Then gradually pour in the condensed milk, continuing to whisk, and only then add the sour cream. Beat everything together for another 10 minutes until we get a homogeneous airy cream.

If desired, you can add cocoa to the cream to get a brown color or fruit for the desired color. Remember that the taste will also change.

Cream with sour cream, condensed milk and gelatin

If you need sour cream with condensed milk for a sponge cake to be stronger and thicker (and it sometimes turns out to be too liquid), you need to prepare it with the addition of gelatin. They can be used to coat the layers and decorate the top of the cake.

Ingredients:

Fat sour cream – 200 ml;
Condensed milk – 200 ml;
Warm water or milk (regular, not condensed) – 50 ml;
Gelatin – 1 tsp.

Preparation:

First you need to dissolve the gelatin. Fill it with slightly warmed milk or water and leave to swell (the required time is indicated on the package). After waiting for the time according to the instructions, mix the gelatin and heat it in a water bath, without bringing it to a boil. Then you will need to cool the mass so as not to spoil the cream.
While the gelatin cools, mix and beat sour cream with condensed milk, as in the classic recipe.
Now carefully introduce the gelatin and mix by hand or with a mixer at the lowest speed.
To thicken, put the sour cream and condensed milk in the refrigerator for 2-3 hours, and then you can start decorating the cake.

Note to the owner:

It happens that the sour cream turns out to be too liquid; this usually happens if the sour cream is not fat enough. To avoid this, you need to rid it of excess liquid in advance: put gauze on a sieve in 2 layers, sour cream on it, and leave it overnight.
The prepared cream can be stored for 1 week in a tightly closed jar in the refrigerator.
If you put freshly whipped cream from sour cream and condensed milk into bowls and decorate with fresh berries, you will get an excellent holiday dessert.
If you add cocoa, coffee or other bulk ingredients, sift them using a strainer so that there are no lumps in the cream.
Any flavors (vanillin, essences, etc.) are added at the very end of cooking.
Adding a spoonful of cognac to the cream will give it the taste and aroma of walnuts.
Instead of sour cream, you can use thick cream for the cream, adding a little lemon juice if you want sourness.
You can prepare sour cream with boiled condensed milk, then the taste of the cream will resemble toffee, and its color will become beige. But due to the thickness of boiled condensed milk, the cream may not mix well enough, so in this case, the condensed milk is first thoroughly whipped without sour cream to soften, or diluted with regular milk (also with active whipping).
To give sour cream and condensed milk cream for a cake different colors and tastes, you can add any fruits and syrups, chocolate, ground nuts and coconut flakes to it.

In order to prepare a delicious cream for the cake, we need only two ingredients - sour cream and condensed milk. The fattier the sour cream, the easier the cream will whip up. I had sour cream 35% fat. It is recommended to place sour cream with low fat content (15-20%) on cheesecloth and squeeze out the whey, then the cream will be dense. It’s even better to take boiled condensed milk instead of regular milk. And the cream will turn out tastier, and the shape will be denser.

So, to prepare sour cream and condensed milk cream for the cake, we will need the following products.

Taste and if it is not sweet enough, add more condensed milk.

Well-whipped cream has a fluffy and uniform structure.

I baked a sponge cake and layered it with cream in a springform pan.

This part of the sour cream and condensed milk cream for the cake was left for the finishing touch to coat the sides.

Help yourself!

Without cream, any dessert looks boring, no matter how fluffy and airy it is. It is the delicate layer that sets the taste. And even the most ordinary cookies can turn into a delicious cake if they are buttered and beautifully decorated. And what can we say about cakes! Especially if they are coated with sour cream and condensed milk cream. Delicate, light, incredibly tasty, but at the same time very simple. Let's diversify the sweet table?

Cream from condensed milk and sour cream - general principles of preparation

To prevent the cream from spreading, you need to use thick and fatty sour cream. We also pay attention to milk. If boiled condensed milk is used, then problems usually do not arise, since it itself is quite thick. But white milk can be liquid. Sugar is usually not added to creams with condensed milk, as it is quite sweet in itself.

What else do they put in:

Butter;

Cocoa, chocolate;

Vanillin, other flavorings;

Gelatin and other thickeners;

Fruits, nuts, coconut flakes.

Dyes can be added to add color. The ingredients are usually simply mixed or beaten with a mixer. Chocolate and gelatin are preheated. The butter is softened, then whipped.

Recipe 1: Simple cream made from condensed milk and sour cream

The simplest version of condensed milk and sour cream cream that you can make. Suitable for any desserts, from pastries to cakes and even as a topping in ice cream. If you replace vanilla with cocoa, you get chocolate cream, you can make coffee cream, with cinnamon, coconut or nuts.

Ingredients

300 grams of condensed milk;

300 grams of sour cream;

Vanillin.

Preparation

1. Beat the sour cream with a whisk or mixer for 2-3 minutes.

2. Add condensed milk one spoon at a time.

3. Add vanillin and you're done! Instead, you can put any flavoring, pour in a little rum, cognac, or add brightness using dye.

Recipe 2: Cream of condensed milk and sour cream “Tender” with added butter

To prepare a delicate cream you will need butter. It will make the mass thicker, more stable, will not allow it to spread and will keep its shape after cooling.

Ingredients

250 grams of sour cream;

250 grams of condensed milk;

200 grams of butter;

Preparation

1. We remove all products from the refrigerator an hour before cooking. You can immediately cut the butter into pieces so that it softens faster. But don’t put it near a warm radiator, don’t heat it up, it shouldn’t melt.

2. Place the butter in a cup and beat with a mixer for at least 10 minutes. It should become white and fluffy.

3. Add condensed milk a little at a time, don’t rush, especially in the first stages.

4. Add sour cream, also a spoonful at a time.

5. Add vanillin or any other filler. If the cream is unsweetened (this depends on the condensed milk), then you can add a little powder. It is better not to add granulated sugar, as the grains will take a long time to dissolve.

Recipe 3: Cream of condensed milk and sour cream with gelatin

A special feature of this cream made from condensed milk and sour cream is its ability to harden. After this it becomes like a soufflé. Ideal for layering cakes, as well as saving liquid cream.

Ingredients

300 g sour cream;

300 g condensed milk;

20 g gelatin;

80 g milk.

Instead of milk, you can take water, fruit juice, tea, coffee and any other liquid.

Preparation

1. Combine gelatin powder with liquid. Let it swell. If the gelatin is instant, then 10 minutes is enough. Otherwise, no less than half an hour.

2. While we wait for the gelatin to swell, beat the sour cream and condensed milk. You don’t need to do this for a long time, just to combine the ingredients.

3. Melt the gelatin. This can be done simply on the stove, in a water bath, or in the microwave. The main thing is not to overheat.

4. Pour gelatin syrup into the sour cream mixture, mix and you're done! It will begin to harden after thorough cooling.

Recipe 4: Creme brulee made from condensed milk and sour cream

For preparation you will need boiled condensed milk. You can simply buy it or cook it at home from white condensed milk. But it is worth warning that products containing vegetable fats cannot be cooked. And most modern condensed milk contains them; before cooking, check the composition so as not to waste time.

Ingredients

250 grams of sour cream;

200 grams of boiled condensed milk;

1 spoon of liqueur;

80 grams of butter;

A pinch of vanilla.

Preparation

1. Beat the butter for 3 minutes, gradually add condensed milk.

3. At the end, add liqueur and a pinch of vanilla. Or you can add cognac. Also add a pinch of instant coffee to the creme brulee. Experiment!

Recipe 5: Cream of condensed milk and sour cream “Chocolate”

To prepare, you need a bar of dark chocolate. Of course, you can also use cocoa. But the tile helps thicken and harden the cream, which will be useful for a weak mass. You can prepare the cream with white chocolate in the same way, but it is advisable to add a little vanilla to it to make the taste more expressive.

Ingredients

200 grams of sour cream;

200 grams of condensed milk;

100 grams of chocolate;

50 grams of butter.

Preparation

1. Crumble the chocolate and send it to the bathhouse to drown. Add butter to it. Stir the mixture periodically, no need to overheat, just to dissolve the pieces.

2. While the chocolate is preparing, mix condensed milk with sour cream.

3. Remove chocolate from heat. If the mass is hot, then cool it to a warm state.

4. Add chocolate to the main cream, mix and you're done!

Recipe 6: Cream of condensed milk and sour cream “Raffaello”

The most delicate version of the cream based on the popular delicacy. For cooking you will need coconut flakes. Its quantity can be adjusted to your taste, but remember that the product will swell over time and the cream will become thicker. Add gradually.

Ingredients

50 grams of coconut flakes;

200 grams of butter;

100 grams of white chocolate;

250 grams of condensed milk;

150 grams of sour cream (not sour).

Preparation

1. Break the chocolate into pieces and combine with butter. We send it to melt in a water bath. As soon as all the pieces melt, remove immediately.

2. Combine the chocolate mass with coconut flakes. Stir.

3. Mix sour cream and condensed milk too.

4. Add the mixture with condensed milk to the coconut chocolate. Add a little at a time and mix vigorously. Ready!

Recipe 7: Sponge cake with condensed milk and sour cream cream

The most common way to use cream with sour cream and condensed milk is to coat sponge cakes. You can buy them in the store, but they taste much better if you bake them yourself.

Ingredients

180 g sugar;

180 g flour;

½ packet of baking powder.

250 grams of sour cream;

250 boiled condensed milk;

100 grams of butter.

For decoration, a glass of any nuts.

Preparation

1. Beat four eggs until foamy. Gradually add sugar and keep whisking.

2. Mix flour and baking powder, sift. Add the flour mixture into the dough and mix.

3. Transfer the dough into a mold with a diameter of no more than 24 centimeters. Otherwise, you won’t be able to cut the donut into 3 layers.

4. Bake the biscuit for about half an hour at 180°C. Let cool for at least 2 hours until the crumb is completely cold. Then cut into 3 layers.

5. For the cream, beat soft butter with condensed milk, add sour cream and beat together.

6. Grease the cake layers and assemble the cake. We also coat the top and sides with cream.

7. Fry the nuts in a frying pan. Can be crushed. Sprinkle and the cake is ready!

Recipe 8: No-bake cake with condensed milk and sour cream cream

Another option for using sour cream with condensed milk. To prepare such a no-bake cake, you will need any cookies, preferably without fillers or additives. And to dilute the sweet taste, you will need any fruits or berries.

Ingredients

500 grams of cookies;

300 grams of sour cream;

300 grams of condensed milk;

70 grams of chocolate;

20 grams of gelatin;

1 glass of milk;

100 grams of any juice;

200 grams of berries or fruits.

Preparation

1. Take a deep bowl or just a springform pan. Cover with cling film.

2. Soak gelatin in juice. As soon as all the granules swell, heat them up.

3. Mix condensed milk with sour cream, add gelatin.

4. Cut the fruits into small pieces. If large berries are used, you can also cut them.

5. Apply a layer of gelatin cream to the bottom of the lined container and sides.

6. Dip the cookies in milk and place them on the cream in the form of a cake.

7. Pour a layer of cream on top, sprinkle with chopped fruits or berries. We further assemble the cake, alternating cookies with cream, do not forget to dip in milk and add fruit.

8. Let the cake set in the cold for 5 hours.

9. Turn over onto a plate, remove the mold and film.

10. Sprinkle grated chocolate on top and you're done!

Recipe 9: Roll with chocolate cream made from condensed milk and sour cream

Recipe for a roll based on biscuit dough. For lubrication you will need chocolate cream prepared with a bar. Immediately turn on the oven to 200 degrees, as the roll cooks very quickly.

Ingredients

130 grams of flour;

130 grams of sugar.

For cream:

200 grams of condensed milk and sour cream;

100 grams of chocolate;

50 grams of butter.

Preparation

1. Prepare the dough. To do this, beat the eggs and sugar into a fluffy mass. Add flour.

2. Place a silicone mat or oiled parchment on a baking sheet.

3. Spread the dough into a square, making a layer of about 5 millimeters.

4. Bake, cool, but do not let it dry out, otherwise the roll will not curl. You can cover with a towel.

5. Melt the tiles broken into cubes with butter.

6. Then add the chocolate mass to the mixture of sour cream and condensed milk. Place in the refrigerator to thicken a little.

7. Grease the roll with cream and roll it up. You can sprinkle powder on top or pour melted glaze over it.

Powder dissolves much faster than granulated sugar and does not dilute the mass as much. But you don’t have to run to the store to get it. You can prepare the powder at home using a coffee grinder.

Cognac is not only a noble drink, but also a luxurious flavor. A spoonful of this ingredient will add a light nutty flavor. You can also add various liqueurs, rum and other alcoholic drinks, but only if the dessert is not intended for a children's table.

If the sour cream is liquid, then the product is placed in a linen bag and the whey is allowed to drain.

You can cook condensed milk not only in jars. Pour the product into a saucepan and cook on the stove. By evaporating the liquid, the time is reduced from two hours to 10-15 minutes. But do not forget to constantly stir the brew, otherwise it will burn.

If the cream turns out to be liquid, then you can add dissolved gelatin into it. Ground nuts, crushed cake scraps, or dry cookies that are ground into flour will also help correct the situation. But do not overdo it with bulk ingredients, otherwise you will end up with a “potato” cake mixture instead of cream.

Cream made from condensed milk and sour cream for cake is considered one of the most delicate and airy.

Thanks to its light texture and unobtrusive creamy taste, this option can be used not only for coating cakes, but also for filling baskets, decorating fruit desserts, but also as independent sweet dishes.

The cream goes well with fruits, chocolate, and other sweet ingredients used to create confectionery masterpieces.

Simple cream of condensed milk and sour cream

Sometimes this version of the recipe is called basic or basic. Only three ingredients are needed for preparation.

Ingredients:

condensed milk, 250 grams;
sour cream, 250 grams (not cold);
vanilla - to taste.

Important: sour cream should be as fat and thick as possible. If you bought a product, and it turned out to be not the right consistency, fold the gauze in several layers, put sour cream on it, and let the excess liquid drain for half an hour over a bowl.

How to make cream:

Beat the sour cream with a mixer for two minutes.
Pour milk in small portions without interrupting the mixer.
At the end add vanilla.

Helpful advice: Instead of vanilla, you can use any other flavoring. A few tablespoons of lemon juice will give a pleasant sourness, 20-30 ml. cognac - a touch of piquancy, and coconut flakes or chopped nuts will add an unusual taste.

If you want to make cream from sour cream with boiled condensed milk, then the proportions should be boiled condensed milk and sour cream in a 1:1 ratio.

Please note that the finished product is very thick!

Cream of condensed milk and sour cream with added butter

It is not difficult to prepare butter and condensed milk for a cake, the main condition is that the butter must have a fat content above 72% and be natural. By saving on the cost of oil, you risk ruining all your work.

Ingredients:

butter - two hundred grams;
sour cream - 200 grams;
condensed milk - half a jar.

Preparing the cream for the cake:

Beat soft butter. A blender or mixer is suitable as a device.
Gradually introduce milk.
Gradually add sour cream.
Beat for 8-10 minutes.

The cream should be thick and homogeneous.

Helpful advice: You can add a little cocoa to the creamy mass - it will turn brown. In addition, the color can be changed by adding juice from fresh fruits or berries. Don't be afraid to use whole berries, such as strawberries or pitted cherries.

Cream of condensed milk and sour cream with gelatin

If you plan to use cream from condensed milk and sour cream not only for coating the cake layers, but also for decorating the cake, in order to avoid “spreading” of the decorative elements, we recommend preparing this “strong” cream with gelatin.

Ingredients:

50 ml. warm water or milk;
one teaspoon of gelatin;
200 ml. sg. milk;
200 grams of fat sour cream.

Preparation:

Pour gelatin with warm water and follow the manufacturer's instructions. Heat in a water bath, cool.
Beat sour cream and condensed milk with a mixer (as in the basic recipe).
Gently add the gelatin, stirring the mixture by hand.
Place the mixture in the refrigerator for two to three hours.

If you are preparing cream from boiled condensed milk, then the use of gelatin is undesirable - the mass will be too thick.

Important: remember that all sour cream-based creams are perishable - prepare cakes and pastries before using them directly.

Cream of condensed milk and sour cream with chocolate

Chocolate condensed milk cream is an excellent filling for a cake. Prepared from very simple ingredients.

Ingredients:

200 grams of sour cream and condensed milk;
100 grams of chocolate;
50 grams of butter.

Preparation:

We make a base cream from sour cream and condensed milk.
Melt chocolate and butter in a water bath. There is no need to simmer for a long time, the main thing is that the pieces melt. Cool until warm.
Combine with base cream and beat well.

The basis for your culinary experiments is ready.

Coconut cream with sour cream and condensed milk

We will need:

250 grams of grams milk;
200 grams of butter;
150 grams of sour cream;
100 grams of white chocolate;
50 grams of coconut flakes.

Cooking:

Melt butter and chocolate in a water bath.
Add coconut flakes into the mixture.
Beat condensed milk and butter.
Mix both masses.

Helpful advice: If you want to make sour cream with boiled condensed milk, you don’t have to buy ready-made milk - cook it yourself, and you will get a product that is two to three times tastier than the store-bought equivalent.

Sugar is usually not added, but if there is such a need, it is better to give preference to powdered sugar, since it dissolves faster.