A lot of great desserts can be prepared with sour cream. Cakes, pastries, cookies and much more become with it the most delicate, exquisite delicacy, if you know a simple recipe.
The content of the article:
- Recipe
- variations
– The main question is the choice of sour cream for the cream. The quality of sour cream determines the result, so you need to find a good stable producer in your region. You can often find tips to add a thickener to the cream or drain off excess moisture. I must say right away that I do not use thickeners and do not weigh sour cream. I use sour cream in such desserts where a stable thick cream is not required. For example, in “Smetannik” – it is also called “Grandma’s cake”. In order for a cake with sour cream to keep its shape, it is better to form the sides of such a cake during assembly from another, more stable cream.
Sour cream can be used to soak or decorate cakes, pastries or biscuits.
You will need two of the most important ingredients: sour cream with at least 20 percent fat (of course, more is better), or whipped, fluffy cream with 35 percent fat, powdered sugar, or sugar. You can make the powder yourself by running the sugar through a coffee grinder or rolling it with a rolling pin by wrapping the sand in pastry paper.
Sour cream should be chilled and free of lumps. Beat 500 ml of sour cream and a glass of powdered sugar with a mixer until a stable foamy state. While whipping, pour in the powder gradually. The main thing is not to overdo it with the mixer, otherwise oil will turn out instead of cream.
Adjust the sweetness of the cream manually: a medium sweet cream is obtained when there is a glass of sugar for 500 grams of sour cream.
If you want to make a plumb line of sour cream, place a fine sieve over the pan or stretch cheesecloth, put the sour cream there and strain. Leave the pot in the refrigerator overnight.
A simple cream recipe and your imagination will give you many wonderful culinary discoveries. To make the cream thicker, add butter to it. Take 150 g sour cream, 150 g butter and the same amount of milk, add 3/4 cup powdered sugar or sugar. Heat a little on the stove, then whisk.
If you need liquid sour cream, use condensed milk instead of sugar. Whisk the cream or sour cream until frothy and add the condensed milk. Add a little lemon juice, the taste and smell of the cream will take on a more temperamental shade.
A very thick cream, for example for making cake decorations, is made as follows. Take 1/4 cup of cold boiled water, add 10 g of gelatin, dissolve it and soak for 15 minutes, then, without boiling, heat. Whisk 250 g sour cream with 1/2 cup sugar and 250 g cottage cheese. Mix the cream with the gelatin solution and leave to thicken.
Want some chocolate sour cream? Add 2-3 tablespoons of cocoa powder or coffee to it. Also use fruits, berries, jam, vanillin and honey in your recipes.