Cream of sour cream - how to make it right

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cream sour cream for a cake or homemade pie is one of the easiest to make, which is why it is so popular with housewives. The cream not only soaks the cakes well, but also gives a pleasant sourness, which, combined with the sweet dough, creates an amazing flavor combination.

Cream from sour cream has many different versions, but traditionally two types are prepared - regular and using gelatin. To prepare the first option, whisk one glass of chilled sour cream with a whisk, and then, stirring continuously, add four tablespoons of powdered sugar mixed with a pinch of vanilla sugar or vanillin. Ready cream of sour cream should have a dense and thick consistency. When preparing a cream using gelatin, you must first perform all the steps according to the first recipe and only then pour a specially prepared gelatin solution into the finished mass in a thin stream. The solution must be prepared in advance. To do this, one tablespoon of gelatin should be poured into 100 ml. cold water or milk. After two hours, heat the resulting mixture and strain. According to the second recipe, all flavors must be added to the sour cream cream before gelatin is introduced into the mass, otherwisethe finished product will become liquid.

It would seem that it is not difficult to prepare a cream for a layer according to these two recipes, but very often the end result does not look very attractive. If the cream from sour cream turns out to be liquid, begins to delaminate, or flakes form in the mass, then the cooking technology was violated, or the original products were not of very high quality. To obtain a thick homogeneous mass, it is very important to pre-cool the sour cream - you can lower the temperature in the refrigerator, or you can put the pan with the starting products in a bowl of ice while whipping. The second method is better, since the sour cream will not heat up during the entire process of making the cream.

Another, no less important, point is the quality of sour cream and its fat content. Sour cream must be bought with a fat content of at least 20, otherwise the cream will turn out to be liquid and not very tasty. But even such a percentage of fat content does not guarantee a good result, so we can only advise by trial and error to find the sour cream from which a delicious cream will be obtained. As an option, you can try to artificially increase the fat content and make a cream from sour cream and cream, mixed in a one-to-one ratio. Cream will give the mass the desired density, and sour cream will give it a slight sourness. Another way to avoid thinning the resulting mass is to first remove some of the whey from the sour cream, as a result of which it will become thicker. To do this, spread sour cream on several layers of gauze, stretched over a plate or colander, and leave forseveral hours in the refrigerator.

The taste of sour cream is familiar to everyone since childhood, and it is perfect for home baking - cakes, pies, rolls and pastries. Such pastries will be a good alternative to store-bought sweets and will appeal to all family members.