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Sour cream cream: how to thicken? Video
Homemade sponge cake with homemade cream is an incomparable, unsurpassed delicacy. However, experienced chefs know that it is a difficult task to beat the low-fat sour cream correctly and turn it into a lush and dense white cloud. If you have not been able to find a suitable raw material, do not despair – there are different ways to thicken sour cream. They will help you prepare your signature holiday dish flawlessly.
How to make sour cream thick?
Culinary tricks: how to make sour cream thick without additives
Before you start making sweet biscuit cream, be sure to place an unopened bag or a hermetically sealed jar with fresh sour cream in the refrigerator. When the fermented milk product is properly cooled, but does not freeze, immediately put it in a mixer container.
In order not to face problems when preparing the cream, it is best to immediately buy natural thick sour cream with a fat content of at least 33%. If you decide to whip a rustic product, do not overdo it – it can turn into butter.
Add granulated sugar to the cold sour cream to taste and beat the cream with a broom for 5 minutes: first at low speed, then at high speed. The total cooking time for fluffy, appetizing sour cream thick is 10 minutes.
If sour cream stubbornly does not want to thicken, prepare a delicious dessert from it. In 400 g of the product, add diluted gelatin (20 g per 600 ml of boiling water), 6 tablespoons of sugar and a pinch of vanillin. Dessert thickens in the cold in 1 hour
If you did not succeed in thickening the sour cream in this way, try removing excess moisture from it. To do this, place a sieve or colander on a pan of a suitable diameter and line the bottom with 2-3 layers of clean, well-ironed gauze. Pour the sour cream over it and put the dishes in the refrigerator overnight. After that, you can start making sour cream. The described manipulations usually allow you to achieve a fairly good thickening of a natural fermented milk product, even with a fat content of 15%.
When buying sour cream, study its composition. A high-quality product should not contain milk powder, cottage cheese, vegetable fats and anything other than sourdough and cream. Shelf life of natural sour cream – no more than a week
We use a thickener for sour cream
Purchase a package of a special thickener for cream and sour cream made from potato starch and powdered sugar from the grocery store. This is the easiest way to achieve the desired consistency of sour cream or buttercream. When cooked correctly, it becomes viscous, stable, and when decorating the cake, it retains its attractive appearance and shape for a long time.
Take products in this ratio:
- sour cream 20% (600 ml)
- thickener for sour cream and cream (1 packet)
- granulated sugar (2 cups)
- vanilla sugar (1 packet)
Mix all the ingredients of the cream, then put the sweet grounds in the refrigerator for a short time. Usually 1-10 g of a special thickener is enough for 30 kg of sour cream, depending on the initial consistency of the fermented milk product.