How to make a cream from condensed milk and sour cream?

Sour cream and condensed milk are classic cream products for various desserts.

Sour cream is not just an alternative to butter, which is traditionally found in cream with condensed milk. It is the preferred option because:

– preparation is as simple as possible: 2 products are simply whipped with a whisk;

– reduces the fat content and calorie content of finished baked goods with cream;

– gives the cream a light sourness, which makes the dessert delightfully delicious;

– such a cream is rarely allergic, even in children.

The only difficulty that arises when replacing butter with sour cream is that sour cream has a very liquid consistency. There are three options for how to prepare it for the cream:

1. Sour cream should be fat (more than 25%), it is better to buy it in a dairy shop.
2. Sour cream must first be thickened – do with sour cream in the same way as with whey when making homemade cottage cheese. Transfer it from the jar to cheesecloth, make a cupboard and hang it up. And in less than an hour, the moisture will drain out and the sour cream will thicken. Put it in the refrigerator while you bake.
3. You can boil condensed milk to a dense consistency – then sour cream will not be able to make the cream liquid.
4. For the cream you will need a small can of sour cream and a can of condensed milk. Beat with a mixer.

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