Preparing gelatin cream. Sour cream with gelatin for cake

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Curd cream for cake with gelatin is easy to prepare, very tasty, sweet and sour in taste. The consistency is somewhat similar to curd mousse, with aromatic notes of vanilla. Which cakes to use it with - decide for yourself. Some people like soft cakes with impregnation: then I advise you to use sponge cakes as a basis. You can also whip the cream with fresh fruit or seasonal berries - then you get a fruit and curd dessert. I am sure that both small children and adults will enjoy this dish. At one time I tried many different cream recipes, but settled on this one: curd cream with gelatin. I think this is a universal cream that should be in the arsenal of any housewife.

Ingredients:

900 grams of cottage cheese;
20 grams of gelatin;
250 milliliters of milk;
200 grams of butter;
9 tablespoons sugar;
a packet of vanilla sugar.

Curd cream mousse for cake. Step by step recipe

Knead the cottage cheese with a fork until it becomes a homogeneous mass, so that there are no large lumps. This must be done if you are using well-squeezed granular homemade cottage cheese - since it is harder than store-bought cottage cheese.
First let the oil stand at room temperature to soften.
Grind the cottage cheese in a large container and add milk in small portions (about 150 milliliters). I usually use an immersion blender for this. In order for the curd cream for the cake to be tender, you need to thoroughly beat the mass to the consistency of mousse.
In a separate bowl, soak the gelatin with the remaining milk and leave to swell for a few minutes.
Meanwhile, add regular and vanilla sugar to the curd mousse. Add one packet of vanilla to avoid a cloying smell and bitter taste.
Mix the curd mixture thoroughly until the sugar crystals dissolve.
Place the swollen gelatin in the microwave for 10 seconds or heat it in a water bath without bringing it to a boil. To make a water bath, you need to pour water into a large bowl and place it on the burner to heat, and place a jar of gelatin in the water. The water will gradually heat the walls of the jar and the gelatin will begin to dissolve. Be sure to stir the solution while heating to prevent the gelatin from sticking to the bottom of the jar.
Using a mixer, beat the curd mass with gelatin and soft butter until smooth.
I recommend working with the curd cream immediately after whipping, since then the gelatin will thicken and forming the cream into something will become inconvenient.

The finished product must be placed in the refrigerator until completely thickened. Serve with aromatic tea or coffee. If you want to surprise your loved ones with a delicious dessert, I recommend trying to prepare the cream according to this recipe - you get an airy, delicate curd cream with gelatin. It can be used as a topping for a cake, an addition to a cupcake, or as a dessert on its own - it's up to you. I have coated sponge cakes with this cream many times - it turns out to be a very simple, tasty and healthy cake. My family really loves it when I add this cream to desserts, and guests always ask for more. You can also find the recipe for making different types of cakes on our “Super Chef” portal. We wish you successful baking and exciting experiments!

There are a lot of different creams for making desserts. We will now tell you a recipe for making sour cream with gelatin for a cake.

Sour cream with gelatin for sponge cake

Ingredients:

sour cream 20% fat – 200 ml;
gelatin – 10 g;
– 100 g;
water – 50 ml;
vanillin – 1 teaspoon.

Preparation

Fill the gelatin with water and let it stand for a while until it swells. After this, place the resulting mass over a saucepan of boiling water and bring until completely dissolved, stirring constantly. At the same time, it is necessary to ensure that the mass does not start to boil, because then all the properties of gelatin will be lost. Set the dissolved gelatin aside to cool. Now beat the sour cream, adding vanillin and powdered sugar. Its quantity can be increased or decreased based on personal preferences. And to make the sour cream mixture more fluffy, it is better to put the container in which we will beat it in the freezer for 30 minutes. Pour in the dissolved gelatin in a thin stream, without stopping the whipping process. When the sour cream mass is completely homogeneous, you can safely apply it to the sponge cakes.

Sour cream and curd cream with gelatin for cake

Ingredients:

sour cream – 400 g;
gelatin – 30 g;
– 400 g;
cherries – 300 g;
sugar – 200 g;
vanillin - to taste.

Preparation

Remove the pits from the cherries and sprinkle the berries with sugar. Use a blender to puree it all. Add cottage cheese, vanillin to the resulting mass and grind everything again. Pour gelatin into about 50 ml of water. After it swells, place the container with the resulting mass in a water bath and bring until the gelatin dissolves. Cool and add the mixture to the curd-cherry mass, add sour cream and stir well. The resulting sour cream for sponge cake with gelatin is immediately applied to the cakes.

Sour cream with gelatin and fruits

Ingredients:

Preparation

We dilute gelatin in milk. After about half an hour, when the gelatin has completely swollen, place the dishes in a water bath and stir until it is completely dissolved. After this, let the mixture cool. Now beat the sour cream well, add powdered sugar, and beat again. Slowly add the gelatin mixture and stir well. Now add pieces of fruit. It can be absolutely any seasonal fruits and berries. And in winter, you can safely add pieces of canned fruit, but you need to make sure that too much excess liquid does not get into the cream with them. Once again, stir our cream well and use it for its intended purpose.

It's hard to imagine a cake without cream. Light, delicate, airy filling will highlight the base of any dough. Existing recipes for cake cream allow every housewife to create a melt-in-the-mouth dessert to suit her taste. Cooks prepare protein, butter, and chocolate fillings, but gelatin cream for birthday cakes remains popular and easy to prepare.

How to prepare gelatin cream for cake

Thick cream for the cake is half the success! Even the most modest cake can become a chic dessert if it is properly decorated. To prepare a thick and light cream, use powdered or sheet gelatin. Before adding the ingredient to the composition, you must first soak it in cold water to swell, and then melt it in a water bath until a clear, homogeneous solution is obtained.

The basis for the preparation of most creams is the whipping technique, which results in a fluffy mass that is ready for use and further consumption. To make the process easier, it is better to use a blender or mixer and pre-cool the ingredients. To ensure that culinary experiments do not bring disappointment, it is necessary to use only fresh products with high fat content when preparing the mass. The finished cream should be stored exclusively in the refrigerator at a temperature not exceeding 6 °C.

Sour cream with gelatin for cake

Time: 1 hour 20 minutes.
Number of servings: 6 people.
Calorie content of the dish: 124 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: easy.

The sour cream is light and airy. For it, you should use fresh sour cream with a fat content of at least 30, otherwise it simply will not whip up. Before cooking, it must be cooled so that the consistency remains stable. You can use the cream for any desserts and cakes. Just brush the cakes with sour cream and the dish is ready.

Ingredients:

sour cream – 300 grams;
powdered sugar – 5 tablespoons;
water (milk) – 0.5 cups;
gelatin (powder) – 1 teaspoon;
vanillin (sachet).

Cooking method:

Prepare gelatin (soak in cool water). Leave to swell for 30–40 minutes. Melt over low heat until the granules are completely dissolved.
Add powdered sugar and vanillin to sour cream. Beat with a mixer.
Add the cooled gelling solution in a thin stream, continuing to beat the ingredients until smooth. Sour cream for cake with gelatin is ready.

Curd

Time: 30–40 minutes.
Number of servings: 1.
Calorie content of the dish: 186 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: easy.

Curd cream for sponge cakes has such a delicate and almost weightless taste that it can be called basic. The consistency of the filling is similar to a light mousse. Add fresh berries or fruits to it and get the perfect breakfast as in the photo. Curd cream for cake with gelatin is good for making cakes, tubes, eclairs, pies, cookies and other sweets.

Ingredients:

cottage cheese 5–9% fat – 480 grams;
sugar – 80 grams;
powdered sugar – 100 grams;
gelatin (powder) – 20 grams;
water – 120 milliliters.

Cooking method:

Soak the gelatin (fill with cool water) and leave to swell for 30–40 minutes. Melt until the granules are completely dissolved.
Rub the cottage cheese through a sieve or beat with a blender at medium speed.
Add sugar (powdered) to the cottage cheese and beat with a mixer.
Add the cooled gelatin solution in a thin stream, continuing to beat the mixture at medium speed.
Place the finished curd cream with gelatin in the refrigerator for a quarter of an hour.

Custard

Time: 30-40 minutes.
Number of servings: 20.
Calorie content of the dish: 206 kcal per 100 g.
Purpose: desserts.
Cuisine: French.
Difficulty: medium.

Cakes, pastries and baskets are decorated with protein custard filling. But to make custard with gelatin for a cake, you don’t have to be a professional pastry chef. The filling is prepared in several steps, so don’t be afraid that you won’t have time to decorate the dessert by the time it’s served. Try it once - and the cream will be included in the collection of the best fillers.

Ingredients:

egg white – 4 pieces;
sugar – 320 grams;
water –100 milliliters;
vanillin – ¼ teaspoon;
lemon (juice) – 1 teaspoon;
leaf gelatin – 4 grams (2 leaves).

Cooking method:

Soak the gelatin to swell.
Prepare sugar syrup. To do this, dissolve sugar in water and place in a saucepan over low heat. Boil the syrup until thick, stirring constantly. It is important to ensure that the solution remains transparent or light golden in color (photo).
Separate the whites from the yolks. Cool the whites and the mixer whisk. Add a pinch of salt and whisk.
While constantly whisking, pour the syrup into the whites in a thin stream.
Add gelatin solution and continue whisking. When the whites form stable peaks, the cream is ready.

Cake cream Bird's milk

Time: 30–40 minutes.
Number of servings: 1.
Calorie content of the dish: 135 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: medium.

In Soviet times, every housewife knew how to prepare soufflé cream with gelatin for the Bird's Milk cake: the recipe for the delicate filling was passed on from mouth to mouth. Now you can find such a cake in almost every store, but it is much tastier to prepare it yourself and please your loved ones with this delicate delicacy. It's simple and inexpensive, and it won't take much time.

Ingredients:

egg – 10 pieces;
milk – 1 glass;
sugar – 1 ½ cups;
gelatin – 20 grams;
butter – 200 grams;
flour – 1 tablespoon;
vanilla sugar – 5 grams.

Cooking method:

First stage:

Pour gelatin with cool water and leave to swell.
Beat the yolks with half the sugar until fluffy and white. Pour in milk, add flour and stir.
Place the saucepan in a water bath and, stirring, bring the cream until bubbles appear.
Cool the mixture, stirring occasionally.

Second phase:

Soften the butter to room temperature. Beat, gradually adding the prepared mixture. Add vanilla sugar and stir.
Heat the swollen gelatin in a water bath and bring until completely dissolved.
Beat the cooled whites with the second part of the sugar until strong peaks form (photo).
Pour dissolved gelatin into the protein mass and mix well.

Third stage:

Combine the butter mixture with the protein mixture in parts, whisking thoroughly each time until smooth.
Gelatin cream for the Bird's Milk cake is ready!

From the cream

Time: 20 minutes.
Number of servings: 1.
Calorie content of the dish: 300 kcal per 100 g.
Purpose: desserts.
Cuisine: Russian.
Difficulty: medium.

The buttercream itself is delicious, but very capricious. When adding sugar and other additional ingredients, the mass becomes thinner and does not hold its shape well. The best way to make thick buttercream for a cake is to add gelatin. This will not affect the quality of the finished dish in any way; it will be just as tasty. It is important to wash the lemon thoroughly.

Ingredients:

cream 30% – 600 milliliters;
powdered sugar – 100 grams;
vanillin – ¼ teaspoon;
lemon juice – 1 teaspoon;
gelatin – 1.5 tablespoons;
water – 100 milliliters.

Cooking method:

Cool cooking utensils and cream.
Soak the gelatin and leave to swell for 30–40 minutes. Heat the thickened mass over low heat until the granules are completely dissolved, without bringing to a boil.
Add vanillin, lemon juice to the chilled cream and gradually beat the mass.
Add powdered sugar while continuing to beat the mixture.
Add cooled gelatin into the whipped cream in a thin stream. Beat the cream until smooth.
Use the resulting filling immediately to fill and decorate desserts.

Homemade baked goods are the most delicious in the world. We all remember the feather-soft pies of our grandmothers, the multi-tiered cakes intricately decorated with buttercream, and the cakes of our mothers. These childhood memories are warm and pleasant. I would like our children and grandchildren to have the same memories of us. That’s why it’s so important to bake cakes yourself, at least for significant events. Moreover, homemade baked goods are much tastier than store-bought ones and are prepared from high-quality, fresh ingredients, without the use of various chemical ingredients. The most important thing in any cake is the cream. The taste of the entire product will depend on it. It is very important that it is truly successful and goes well with the cakes, soaking them, but not allowing them to get too soggy.

This is a basic sour cream recipe for almost any cake. Its beauty is that thanks to gelatin it does not spread and it does not matter how fatty the sour cream is, since it will still harden almost like jelly. In other words, there is simply no way to spoil it. In addition, you can add cocoa, lemon, etc. to it.

Ingredients:
Sour cream - 0.5 l
Sugar - 1 tbsp.
Gelatin - 1.5 tbsp.
Water, milk or whey - 1 tbsp.

Step-by-step preparation:

This amount of ingredients is enough for cream for one cake for 3 layers. It will yield approximately 700 ml.

Before whipping, the sour cream should be cooled in the refrigerator for at least 2-3 hours.

Pour the sour cream into a deep container and add all the sugar at once.

Now take a glass of water, milk or whey and heat it over low heat, but do not boil. Add gelatin and, stirring, wait until it completely dissolves. Do not boil, otherwise the gelatin will not harden.
If you add more gelatin, the cream will be just like jelly and the cakes will not be soaked, but if you add less, it will spread. With practice, you can independently regulate the amount of gelatin, but on average add at least 1 tbsp. and maximum - 2 tbsp.

If you take whey, the cream will turn out with a pleasant sourness.
We wait until the gelatin solution cools down to about 40 C. So that it does not harden, but is not hot either. And pour it into the whipped sour cream.

Mix with a mixer until smooth.

We wait 5-10 minutes until the mass hardens a little.
That's it!
It is better not to wait until it has completely cooled down, since it will not be so convenient to coat the cakes with it, and the cakes themselves may not be soaked.
Bon appetit!

There are recipes that can be called universal. They will go well with the cakes and enrich the taste of the entire confectionery product. One such recipe is sour cream with gelatin. It is very easy to prepare and the results are always wonderful. Due to the fact that gelatin is used here, which allows the mass to thicken or, more accurately, gel, you can use almost any sour cream, even low-fat. For example, a fat content of 15% will be sufficient. Instead of sour cream, you can use cream, but you will have to whip it a little longer. And since cream is not a fermented milk product, the amount of sugar can be reduced slightly.

This cream goes perfectly with soft, especially sponge cakes. It turns out very tender, airy, until you put it in the refrigerator - it soaks the cakes well, and then sets well. To give the cream more color and originality, you can use multi-colored jelly instead of gelatin. Take several different in taste and color. For example, orange, cherry, apple. As a result, you will get a very beautiful rainbow cake.

To make the cream tasty and whip well, you need to buy good quality sour cream:
1. Pay attention to the title. If the packaging says sour cream, it means it contains vegetable fats. It is better to refuse such a purchase.
2. Consistency. It used to be that the thicker the better. Modern manufacturers add thickeners and stabilizers to the composition, which help to acquire a thick consistency. To detect this, just spoon the product onto a plate. If it gradually spreads, forming waves, the quality is good, and if it lies in a neat mound and retains its shape, then there was some “chemistry” involved.
3. The appearance should be appetizing. High-quality sour cream is white, with a slightly creamy tint, glossy and homogeneous.

Rate the recipe

Sour cream with gelatin is quite popular in home cooking. It is ideal not only for decorating cakes and pastries, but also as a dessert.

The cream turns out dense, with a delicate consistency. It's quite quick and easy to prepare.

To prepare sour cream with gelatin for the cake, prepare the ingredients according to the list.

Pour gelatin into a small container, fill it with milk or water, mix and leave for 30-40 minutes to swell. I advise you to pour gelatin with milk, then the cream will have a more delicate consistency. We heat the swollen gelatin in a way convenient for you: on the stove or in the microwave, but don't boil it. Then cool until warm.

In another container, mix sour cream, powdered sugar and vanillin. Beat with a mixer at medium speed for 2-3 minutes.

Continuing to beat, pour the gelatin, cooled to a warm state, into the cream in a thin stream. Mix until smooth at medium speed for 1-2 minutes.

The most delicate sour cream with gelatin is ready.

To layer the cakes, use it right away. To decorate the cake, the cream must be cooled in the refrigerator. As soon as it starts to “set” a little, put it in a pastry bag and decorate the cake.

Sour cream with gelatin can also be served as a dessert. As soon as the sour cream mass begins to “set”, put the cream in vases, layering, if desired, with berries or pieces of fruit, and put them in the refrigerator to stabilize.

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