Creamy Gelatin Frosting for Cakes

Very simple, tasty, tender, budget-friendly! Sour cream with gelatin for the cake is quite light and low in calories. It holds its shape perfectly and does not spread when greasing the cakes. It can also be used for cakes, fruit desserts or Easter cake decorations.
cook time: 1h
Logan Winslow
Creamy Gelatin Frosting for Cakes

Nutrition Facts (per serving)

226
Calories
16g
Fat
14g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Sugar 50 g
Water 25 ml
Vanillin 2 g
Sour cream (20%) 350 g
Gelatin 1 tbsp

Recipe instructions

Step 1

Step 1
How to make sour cream with gelatin for a cake? Prepare all the necessary ingredients.

Step 2

Step 2
Take the gelatin and place it in a bowl or other suitable container. Soak in cold boiled water according to the manufacturerʼs instructions on the package. As a rule, gelatin needs to be soaked for complete swelling for half an hour. But now there are different qualities of gelatin, with different requirements and conditions for its preparation for cooking.

Step 3

Step 3
Pour the swollen gelatin into a saucepan or saucepan and place on the stove. With constant stirring, wait until the gelatin is completely dissolved, but do not bring the mixture to a boil. Let the mixture cool completely.

Step 4

Step 4
Meanwhile, place sour cream in a bowl, add sugar and a pinch of vanillin; more can add bitterness to the finished cream. Vanillin with its pleasant aroma will mask the specific taste of sour cream. It is better to use natural sour cream for such a cream, always fresh and of medium fat content, not too liquid and not too thick. Using a mixer or blender, beat sour cream with sugar and vanilla until a thick and voluminous mass is obtained.

Step 5

Step 5
Combine the cooled gelatin with sour cream and beat again with a mixer or whisk until the mixture becomes homogeneous in consistency. Pour the resulting cream into a bowl and put it in the refrigerator for half an hour.

Step 6

Step 6
Then beat the cooled cream again with a mixer and let it cool in the refrigerator again, only 20 minutes is enough, maybe the cream will need less time to cool, be guided by its condition. The taste of the cream and, accordingly, desserts prepared with it can be diversified using various additives, for example, lemon juice or zest, cocoa, chocolate or berry syrups.

Step 7

Step 7
The cream is ready. You can move on to layering cake layers or creating other desserts. Bon appetit!

Additional rubrics

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