How to add gelatin to cream

A cake without cream is just sweet bread. Cream is not only a tasty treat and an additional component of a confectionery product, but also an edible material for decorating cakes, pastries, desserts, and sometimes snacks - after all, gelatin-based creams are not only sweet. Any product decorated with cream looks like a real work of art, which guests admire and the hostess is proud of before eating.

It is always difficult for novice confectioners to achieve the required cream consistency so that it does not spread on the surface of the cake. What to do if you really need to make a cake with your own hands, but you are afraid to get to work because of the difficulties in preparing the cream?

A win-win option is a gelatin-based cream. After all, the gelling component helps you easily achieve the desired result without much effort!

You just need to remember a few simple rules for preparing gelatin creams, and practice using the proven recipes offered below.

Cream with gelatin - basic technological principles

A good cream has a uniform, plastic and fluffy texture, which is not always possible for housewives. Creams are prepared by whipping, brewing, and mixed methods. First, let's look at some useful tips that will definitely come in handy for novice confectionery masters. Remember the most important rules:

1. To ensure that the cream always turns out right the first time, strictly adhere to the recipe, technology and use only the freshest and highest quality products.
2. To prepare protein creams, it is especially important to use only dry and fat-free dishes. Egg whites must be fresh and chilled for whipping. Always add a pinch of salt to speed up the process and increase the fluffiness of the protein mass, even if the recipe does not specify salt.
3. Prepare the cream-based cream in small portions, gradually increasing the whipping speed. For large volumes of butter creams, a mixer or processor of appropriate power is required. Watch the whipping time carefully to prevent the whey from separating. For creamy soufflé creams, cream with a fat content of 33% is used. Whip them chilled, preferably on an “ice bed”, immersing the container with cream in a bowl filled with ice water or crushed ice.
4. Curd cream with gelatin will turn out tender and homogeneous if fatty and fresh cottage cheese is rubbed through a sieve twice. In some cases, it is possible to use a blender to grind curd grains.
5. You can always replace sugar with powdered sugar, but you can’t always do the opposite.
6. All products contain water in varying quantities. When making creams, it is very important to maintain a balance of liquid and solids. Therefore, pay attention to the size of the eggs, do not increase the amount of sugar to taste without adding proportionally solid ingredients (sugar in melted or dissolved form is a liquid!).
7. In soufflé creams, if there are fruit components in the composition, it is better to use agar instead of gelatin. Agar is a gelling plant product that does not melt at high temperatures, which is very convenient if a dessert with cream needs to be served in hot weather.

It is not always possible to prepare a cream according to a recipe that was found on the Internet and really liked, because it may have been shared by ordinary housewives, forgetting to outline the important subtleties of the technology or indicating the list of ingredients “by eye.” It follows from this that basic knowledge is required about the properties of products, the biochemical processes that occur during their thermal and mechanical processing. Read recipes carefully to avoid getting into trouble.

Important! The preparation of confectionery products does not tolerate approximate weight measures and the principle “it will do!”

Protein custard with gelatin - basic recipe

This cream can be used to decorate cakes and pastries, as it retains a fluffy and stable texture for a long time, does not settle or blur. Many people with a sweet tooth like it because of its low fat content. To use as a cake layer, increase the gelatin content by 1.5 times.

Ingredients:

1. water – 100 ml;
2. egg whites – 2 pcs.;
3. sugar – 200 gr.;
4. cocoa – 25 gr.;
5. vanillin – 5 g;
6. gelatin – 17 g;
7. vegetable oil – 25 ml;
8. citric acid – 2 gr.

Preparation:

1. Pour gelatin with cold water and leave to swell.
2. Dissolve sugar in 100 ml. warm water, place in a water bath and cook until boiling. Add citric acid and cook for another 5 minutes.
3. Add vanillin and cocoa to the finished syrup. Cocoa must first be sifted through a strainer to prevent the formation of lumps in the syrup.
4. Mix the syrup thoroughly with a whisk, pouring in the vegetable oil in a thin stream. Use refined sunflower or any refined nut oil.
5. Beat the chilled whites in a clean and dry bowl, adding a pinch of salt (no more than 1 g). The protein mass should increase in volume by 7 times. Check readiness: turn the bowl of whites upside down, and if the mass does not drain, then the whites are ready.
6. Pour hot (!) syrup into the whipped egg whites in a thin stream, reduce the mixer speed to medium speed.
7. Dissolve the swollen gelatin in a water bath. The temperature of the liquid should not be higher than 25°C, otherwise the gelatin will lose its gelling properties.
8. Following the syrup, also carefully add gelatin, dissolved and strained, into the cream. Stir the cream with a spatula (do not use a mixer at this point, otherwise the cream will begin to settle).

Place the finished cream in a pastry bag and use it to decorate the cake before it begins to harden. An example of decoration can be seen in the video (below). If the cream is intended for another dessert, then put it in molds and refrigerate for a couple of hours.

Note!

Sugar syrup can be cooked without using a “water bath”, but you need to make sure that the syrup does not burn. In an open container, at high temperatures, the syrup crystallizes, sticking to the edges of the container. Citric acid is added to the finished syrup, boiled until the “soft ball” test, to prevent crystallization.

Before the syrup is boiled to the required consistency, the reverse process occurs - crystallization, if the container remains open. And you will have to open the lid - you will have to stir the syrup constantly. These are the difficulties that housewives encounter when making syrup at home.

Having covered the container with sugar and water with a lid and set the syrup to steam, you can calmly move away from the stove and do other things, occasionally checking the readiness of the syrup.

Sour cream with gelatin

The second recipe that is very popular is sour cream. But even when preparing it, housewives often encounter difficulties. When adding sugar or in combination with fresh fruit, active separation of whey from sour cream occurs, and the cream quickly loses stability, especially if the sour cream has a low fat content. Adding gelatin eliminates this problem.

Ingredients:

1. sour cream (25%) – 400 gr.;
2. powdered sugar – 180 gr.;
3. vanilla sugar – 8 gr.;
4. warm water or milk – 120 ml;
5. instant gelatin – 20 g.

You can add melted dark chocolate to this recipe if desired. It should be added to the cream last, stirring with a spatula.

Preparation:

1. Place the sour cream on a gauze napkin folded in 4 layers. Place on a tray and refrigerate for 5-7 hours. You can make the sour cream in advance by leaving it in the refrigerator overnight to remove the whey. Place a pinch of salt at the bottom of the container into which the whey will drain: it will quickly draw out excess moisture from the sour cream.
2. Sift the powdered sugar and combine it with the prepared sour cream, stirring the mixture with a spatula. Add vanilla.
3. Dissolve gelatin in water or milk, strain and add to sour cream. Mix thoroughly and the sour cream and gelatin cream is ready!

Sour cream with gelatin is suitable for making delicate desserts with the addition of fruit. It can be used as a layer in making cakes.

To make the sour cream thicker, you can add cocoa powder, corn starch, and butter. Add fresh fruits to sour cream only after preliminary preparation - they should be sprinkled with a mixture of powdered sugar and corn starch.

Butter cream with gelatin

This cream is also versatile in confectionery preparation and extremely easy to prepare. A drop of beet juice will give it a pinkish tint, and in general, here you can experiment with any food coloring.

Ingredients:

1. Cream (33%) – 200 ml;
2. Powder – 100 gr.;
3. Crystalline vanillin – 4 g;
4. Gelatin (powder) 10 g;
5. Milk (8%) – 75 ml.

Preparation:

1. Beat the chilled confectionery cream in a tall bowl, gradually increasing the mixer speed. It is desirable that the bowl be metal, and before use it must be cooled in the freezer, or placed on an “ice bed,” or placed in a container filled with ice water.
2. Mix powder and vanillin, sift and add to whipped cream, in small parts. When adding powder to cream, work with a silicone spatula. Stir the cream using movements from the edge of the bowl to the center and from bottom to top.
3. Dissolve gelatin in warm milk, strain through a strainer and carefully pour into the creamy mixture, constantly stirring with a spatula. The gelatin solution must have a temperature no higher than 18ºС!

If the buttercream needs to be colored in different colors, then it is better to add liquid dyes to the milk prepared for gelatin, and the powder can be added to powdered sugar.

Useful information for beginners!

Milk fat dissolves at room temperature, collecting into large clumps of fat that are difficult to beat with a regular household mixer. Cream turns into cream much faster when refrigerated, since cold fat molecules quickly break down and combine with the water (whey) contained in the cream, simultaneously saturating the cream with oxygen.

Yogurt and cream cream with gelatin

The consistency of the cream prepared according to this recipe is especially delicate and light, similar to ice cream. This delicacy will appeal to those who are watching calories, but children will be most delighted, because the composition of the ingredients is not only safe, but also healthy for gourmands.

The cream based on yogurt and cream can be used as an independent dessert, decorated with fruits, nuts and chocolate, but it is also suitable for combining cake layers.

Ingredients:

1. natural yogurt (10%) – 300 ml;
2. powdered sugar – 300 gr.;
3. gelatin – 20 g;
4. water – 125 ml;
5. cream (35%) – 450 ml;

Preparation:

1. Dissolve the gelatin in warm water and let it cool to room temperature.
2. Pour the yogurt into a deep bowl and beat at medium speed, adding half the powdered sugar and pouring in the melted gelatin in a thin stream. Don't forget to sift the powder and add it in parts, preventing the formation of lumps. Place the container with the yogurt mixture in the refrigerator for a while.
3. In a separate, larger bowl, beat the cream as described above, adding the remaining sugar and vanilla.
4. Add the yoghurt part of the cream in parts to the whipped cream. Stir and let set in the refrigerator.

This cream can be prepared with the addition of chocolate or cocoa powder, boiled condensed milk.

Curd sour cream with gelatin

The delicate curd dessert is prepared using the cold method in 20 minutes. It can be supplemented with fruit or chocolate and placed on a biscuit base.

Ingredients:

1. cottage cheese 19% - 500 gr.;
2. sour cream 20% - 200 gr.;
3. butter 82.5% - 120 g;
4. powdered sugar – 350 gr.;
5. gelatin – 40 g;
6. vanilla extract – 4 mg;
7. milk – 150 ml.

Preparation:

1. Dissolve gelatin in warm milk.
2. Combine cottage cheese with sour cream, beat the mass with a blender, add ½ part of the powder.
3. Grind the second part of the sugar until white with softened butter.
4. Combine the curd mass with the whipped butter. Continue beating with the mixer, gradually adding milk and gelatin.

The consistency of this cream resembles thick sour cream. It must be poured into a springform pan, on a sponge cake, and allowed to harden in the refrigerator for two hours. If desired, the top can be decorated with fruit slices and filled with fruit jelly.

Cream is an essential component of any cake, but it is not always as thick and stable as we would like. Many housewives often face the problem that the creamy layer does not hold its shape well, especially if you add juicy pulp of fresh or canned fruits to it. To make the cream denser, you can thicken it with gelatin - then the festive dessert will remain beautiful in any conditions: it will not “float” on the table at the most inopportune moment and will not be covered with ugly multi-colored stains from fruit juice.

How to make cream with gelatin

You can make cream for a cake with gelatin from almost any base - sour cream, cream, custard, curd or protein. To successfully prepare a dessert with such a layer, you just need to remember some important points of the recipe and focus on the combination of cake layers and creamy mass. So, for example, sour cream or custard is better suited for a layer of ordinary sponge cake, and creamy, butter or curd cream is better for shortbread.

Properly prepared cream with gelatin can be used not only for coating cakes, but also for decorating desserts. Then it is no longer necessary to separately prepare fondant to cover the top of the cake or whip up another, thicker and denser cream - the layer, thanks to the gelling substance, will keep its shape perfectly after cooling and will become a good base for mastic or other edible decor.

Preparation of products

To prepare a successful cream with gelatin (also called galantine), it is important to properly prepare the products. Remember a few basic points:

1. If you are preparing a creamy cream layer, remember that it is better to take cream with a high fat content, and it should be cooled very much before whipping.
2. To ensure a successful protein cream mass, make sure that not a drop of yolk gets into the whites, otherwise they will not beat well. The mixing utensils and mixer attachments must be clean and dry.
3. When preparing chocolate cream, cocoa powder is often used. In order for the layer to remain homogeneous, without unsightly dark lumps, you should first sift the cocoa, mix it with a small part of the base, stir thoroughly, and only then add it to the main mass.

When preparing the gelling component, you need to remember the following rules:

1. For every 10 grams of gelatin, take approximately 50 ml of liquid. It is possible to pour less, but it is not recommended to pour more, so that the cream does not end up being too watery.
2. It is better to take boiled water, but cold, and let the mass swell well - then it will be easier to work with it.
3. The swollen granules must first be dissolved in a water or steam bath so that the mixture becomes liquid.
4. If you need to prepare the gelling component quickly, you can pour boiling water over it, but then you need to stir it very well so that half of the grains do not remain on the walls of the container, and then heat until smooth.
5. If after heating there are small grains left at the bottom, it is better to strain the solution before adding it to the cream base.
6. To prevent the layer from becoming mucous lumps, the base and the gelling component must be at the same temperature before mixing. The dissolved gelatin should be cooled to room temperature, mixed with two to three tablespoons of the cream base, and then mixed into the rest of the mixture.
7. When adding a gelling component, any cream must be mixed carefully with a wooden or silicone spatula from bottom to top, achieving uniform distribution throughout the entire volume.
8. If you have some left over, do not try to freeze it - even after a short stay in the freezer, the jelly will lose its properties, so the creamy mass will become liquid and uneven.

Gelatin cream recipe for cake

There are more than a dozen variations of creamy cake layers with the addition of gelatin. If you are not afraid to experiment in the kitchen, you can try making your favorite cream with a gelling component to give it more thickness and make the cake not only tasty, but also beautiful. If you are used to always using ready-made recipes and strictly observing proportions, use one of the step-by-step instructions below to prepare the ideal creamy base for your dessert.

Sour cream

1. Time: 43 minutes.
2. Number of servings: 3 persons.
3. Calorie content of the dish: 233.6 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

This creamy layer is suitable for coating almost any cake, but sour cream with gelatin is also an excellent independent dessert. It can be served instead of ice cream with bright orange slices, fragrant banana slices, a scarlet scattering of cherries, strawberries or other berries, but it is better not to make such a dessert with ripe kiwi because this fruit, in combination with fermented milk products, tends to be very bitter.

1. sour cream with a fat content of 20-25% – 450 ml;
2. powdered sugar – 60 g;
3. vanillin – 1 g;
4. gelatin – 10 g;
5. boiled water, cooled to 25-30° – 50 ml.

1. Pour gelatin into a cup, add water, stir, and leave to swell.
2. Then dissolve in a water bath and let cool to room temperature.
3. Beat sour cream with powdered sugar until smooth, add vanillin.
4. Continuing to beat at low mixer speed, pour the liquid gelatin mass into the cream base in a thin stream.
5. Pour the finished cream into bowls and put it in the refrigerator to harden or use it as a layer for the cake, after keeping it in the cold for half an hour.

Custard

1. Time: 36 minutes.
2. Number of servings: 4 persons.
3. Calorie content of the dish: 129.8 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

If you prefer desserts with a custard cream layer, galantine will help make it thicker and denser. Then the cakes will have to be soaked additionally, but the cake will hold its shape well and look very beautiful when cut. To prepare custard with gelatin for a cake, follow the usual recipe, and at the end of cooking, add a liquid jelly solution to the warm base.

1. chicken yolks – 5 pcs.;
2. granulated sugar – 0.5 tbsp;
3. milk – 0.5 l;
4. potato starch – 2.5 tbsp;
5. vanilla sugar – 1 pack;
6. lemon zest – 1 tsp;
7. gelatin – 2 tsp.

1. Pour cold water over the gelatin and let it swell.
2. Beat the yolks with regular and vanilla sugar into a strong foam, carefully mix in the starch.
3. Boil milk, cool slightly.
4. Pour hot milk into the yolk mixture in a thin stream and stir. Add lemon zest.
5. Pour the mixture into a thick-bottomed saucepan and place over moderate heat. Stirring constantly, bring the custard base to a boil and cook for 2-3 minutes.
6. Place the swollen lump in a water bath and heat until completely dissolved.
7. Grind the warm custard jelly through a sieve, add the gelatin solution, and mix thoroughly.
8. Place the resulting mass in silicone molds and cool.

Curd

1. Time: 28 minutes.
2. Number of servings: 8 persons.
3. Calorie content of the dish: 168.6 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

The cream mousse made from cottage cheese with gelatin is very tasty, tender and airy. Using such a light, sweet, creamy base, you can layer any cake, decorate pastries, or make a separate chic dessert. For a tasty, interesting filling of the base, you can add pieces of fruit or chocolate, berries, rice balls or fruit puree to the cream.

1. cottage cheese – 1 kg;
2. milk – 1 tbsp.;
3. butter – 180 g;
4. sugar – 260 g;
5. gelatin – 25 g;
6. vanilla sugar – 1 sachet.

1. Soak gelatin in 100 ml of cold milk and leave to swell.
2. Dissolve regular and vanilla sugar in the remaining milk.
3. Using a blender, puree the cottage cheese until smooth.
4. Pour in the sugar-milk mixture in portions. Beat until fluffy.
5. Dissolve the swollen gelatin in a water bath or in the microwave, cool, and stir into the curd mass.
6. Add soft butter, beat again.

Protein

1. Time: 32 minutes.
2. Number of servings: 6 persons.
3. Calorie content of the dish: 175.3 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

The recipe for this dessert should be in every housewife’s culinary repertoire, because protein cream with gelatin will help make the sweet dish not only tasty, but also beautiful. This creamy layer is suitable for decorating pastries, pies, rolls, jellies and other homemade sweets. In addition, you can serve fragrant summer berries under a lush and light protein cream - not a single picky little person can resist such beauty.

1. chicken proteins – 2 pcs.;
2. sugar – 210 g;
3. salt - on the tip of the knife;
4. lemon juice – 10 ml;
5. vanilla essence – 5 drops;
6. odorless vegetable oil – 20 ml;
7. gelatin – 17 g;
8. water – 100 ml.

1. Place gelatin in a bowl, add 40 ml of cold boiled water, leave to swell.
2. Place the swollen gelatin mass in a water bath and heat until completely dissolved. Cool.
3. Boil sugar syrup from the remaining water and sugar, add vanilla essence.
4. Place cold whites in a mixer bowl, add salt, beat into a white fluffy mass.
5. Squeeze the required amount of juice from half a lemon and mix into the protein mixture.
6. Without stopping whisking, stream in the hot syrup and liquid gelatin.
7. At the end of whipping, add vegetable oil.
8. Place the finished cream base in silicone muffin tins and keep in the refrigerator for a couple of hours or use for decorating baked goods.

Made from whipped cream

1. Time: 34 minutes.
2. Number of servings: 5 persons.
3. Calorie content of the dish: 232.4 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

One of the most popular and sought-after layers for cakes among confectioners remains cream based on whipped cream - it goes well with almost any cake layer, has a pleasant taste and delicate texture. True, such a creamy base does not hold its shape well and spreads at high ambient temperatures, so for some sweet dishes it is better to thicken it with the help of gelling additives.

1. heavy cream – 240 ml;
2. granulated sugar – 80 g;
3. vanilla extract – ½ tsp;
4. gelatin – 14 g;
5. water – 65 ml.

1. Pour gelatin with water and let it swell.
2. Then heat in a water bath until completely dissolved and cool to 45-50°.
3. Beat chilled cream with sugar until sharp peaks form.
4. Continuing to beat at minimum speed, carefully add the solution in a stream. Beat again.

Bird's milk cream with thickener

1. Time: 58 minutes.
2. Number of servings: 10 persons.
3. Calorie content of the dish: 221.3 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

The original recipe for the world-famous Bird's Milk cake involves coating sponge cakes with an airy cream soufflé, due to which the dessert acquires the most delicate, refined taste. In order for the cream soufflé to hold its shape well inside the cake, a thickener, usually gelatin, must be added to the egg-butter base.

1. chicken eggs – 10 pcs.;
2. sugar – 300 g;
3. butter – 200 g;
4. milk – 200 g;
5. flour – 1 tbsp. with a slide;
6. gelatin – 40 g.

1. Pour gelatin granules with cold water and leave to swell.
2. Separate the yolks from the whites, mix with half the sugar, and grind until white.
3. Add flour, milk, stir.
4. Place in a water bath. Stirring constantly, bring the mixture until thickened.
5. Add soft butter and mix again.
6. Heat the gelatin in a water bath until completely dissolved, cool slightly.
7. Beat the cold whites with the remaining sugar into a strong foam.
8. Pour the solution in a thin stream and mix.
9. Combine both masses, stir thoroughly, keep in the refrigerator for half an hour.

Yogurt

1. Time: 38 minutes.
2. Number of servings: 6 persons.
3. Calorie content of the dish: 143.7 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

With buttercream, cakes always turn out very tasty, but such delicacies are not very suitable for dietary nutrition. If you want to make the cream low-calorie, you can partially replace the cream in the recipe with natural yogurt, and simply add a gelatin thickener for thickness. Then the product will have a dense, creamy structure, and its taste will remain just as delicate and pleasant.

1. natural yogurt – 570 ml;
2. heavy cream – 230 ml;
3. sugar – 165 g;
4. lemon juice – 2 tbsp;
5. gelatin – 20 g.

1. In a deep container, combine yogurt and half the sugar, whisk until completely dissolved.
2. Add lemon juice to the yogurt base, beat until fluffy and increased in volume.
3. Pour gelatin with warm water and stir thoroughly. Then heat in the microwave for 1 minute and add in parts to the yogurt mass, continuing to whisk vigorously.
4. In a separate container, beat the cream with the remaining sugar until stiff peaks form.
5. Carefully combine both masses and mix thoroughly.
6. Keep the finished yogurt layer in the refrigerator for 1-1.5 hours, then use it for its intended purpose.

Chocolate

1. Time: 29 minutes.
2. Number of servings: 6 persons.
3. Calorie content of the dish: 191.2 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

If you are a lover of chocolate and all its derivatives, add to your culinary repertoire an easy recipe for airy chocolate cream with gelatin, which will not only be an excellent layer for cakes, but also a delicious stand-alone dessert for your morning cup of coffee.

1. heavy cream – 240 ml;
2. milk – 520 ml;
3. sugar – 140 g;
4. cocoa powder – 5 tbsp;
5. gelatin – 3 tbsp;
6. salt - a pinch.

1. Pour a little cold water over the gelatin and let it swell.
2. After swelling, place the container with the solution in a water bath. While stirring, wait until all granules are completely dissolved. Cool.
3. Pour milk into a saucepan, add sugar and sifted cocoa powder, stir.
4. Place over moderate heat, bring to a boil, then, stirring, cook for 2-3 minutes.
5. Remove from heat, cool slightly, carefully add gelatin solution and mix thoroughly.
6. Beat the egg whites with a pinch of salt until they form a fluffy, elastic mass.
7. Combine both masses, mix gently in a circular motion until smooth.
8. Pour the finished cream base into dessert vases or use to form desserts.

Gelatin with sour cream and condensed milk

1. Time: 22 minutes.
2. Number of servings: 4 persons.
3. Calorie content of the dish: 201.5 kcal per 100 grams.
4. Purpose: for dessert.
5. Cuisine: international.
6. Difficulty: easy.

A cream based on sour cream with the addition of condensed milk is universal, because it is great for layering cakes or rolls, it can be served with pancakes or fruit as a sweet sauce, or simply eaten with a spoon. True, sometimes such a creamy mass turns out to be too liquid, so for frosting cakes, especially cookies, it is better to thicken it a little. Even when preparing a dessert with condensed milk, you need to remember that you should not add too much sugar so that the cream does not turn out cloying.

1. condensed milk – 220 ml;
2. fat sour cream – 220 ml;
3. sugar – 1.5 tbsp;
4. gelatin – 1 ½ tsp.

1. Dissolve gelatin granules in slightly warmed water (70 ml) and leave to swell.
2. Then heat in a water bath, without bringing to a boil, and cool to room temperature.
3. Beat sour cream with sugar until it is completely dissolved.
4. Add condensed milk, beat again.
5. Gently add the gelatin solution, beating the mixture at minimum speed. Keep the finished product in the refrigerator for 2-3 hours.

Video

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Sour cream with gelatin – a universal recipe, as it is suitable both for coating baked goods and as a dessert. The cream turns out airy, aromatic and very delicate. This dessert is prepared quite quickly, so you can easily treat it to friends who should arrive any minute.

Ingredients for making sour cream with gelatin

1. Sour cream 15–20% fat 2 cups
2. Gelatin 2 teaspoons
3. Sugar or powdered sugar to taste
4. Clean warm water 60 milliliters

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Inventory:

Teaspoon, Small bowl, Small saucepan, Stovetop, Oven mitts, Medium bowl, Mixer or hand whisk, Refrigerator

Preparation of sour cream with gelatin:

Step 1: prepare gelatin.

Step 2: prepare sour cream.

Step 3: prepare sour cream with gelatin.

Step 4: serve sour cream with gelatin.

Tips for the recipe:

– Sour cream with gelatin can be prepared as a dessert. To do this, add any berries or pieces of fruit to the liquid sour cream mass and only after that put it in the refrigerator to harden.

– With this cream you can make a cake without baking. To do this, place the cookies on the surface of the cream, and only after that put them in the refrigerator to steep. During this time, the cookies will be well soaked in the cream, and we will have a real cake!

– If you don’t have extra time, then you can increase the amount of gelatin: for 2 cups of sour cream – 2.5 teaspoons of gelatin. This way the cream will thicken faster.