In the evening, take a small deep plate or bowl and place a colander or sieve on it. Fold cheesecloth 3-4 times, put sour cream in it, place in a colander and tie the edges up to form a pouch. Place the entire structure in the refrigerator for 6-8 hours. In the morning, take it out, transfer the thick sour cream to a bowl or mixer bowl and immediately beat until a firm foam, gradually adding the powdered sugar. For this recipe, the optimum fat content of the product is 25%. If you have more fatty and even more homemade sour cream, choose another method of thickening, otherwise it will turn into butter.
Thickening cream
You will need: – 2-3 tbsp. l. 20-25% sour cream; – 250 g 33–38% cream; – 1 tbsp. icing sugar.
Pour the cream into a small glass jar and add the sour cream to it. Cover the dishes with a lid, wrap in a warm blanket and leave at room temperature for 18-25 hours. Stir the thickened creamy mass lightly with a spoon and place the jar in the refrigerator. Begin to prepare sour cream no earlier than an hour and a half. Whisk the sour cream and icing sugar using a mixer or blender until smooth. A similar method of thickening cream with lactic acid bacteria is used by European manufacturers for the manufacture of fresh or frachet cream (Fraiche), which is used by Western chefs.
Adding gelatin
You will need: – 400 g sour cream; – 2 tsp instant gelatin; – 1 tbsp. milk; – 8-10 Art. l. icing sugar.
Pour the milk over the gelatin in a small saucepan, let it stand for 15-20 minutes until it swells, then put it on a low heat and heat, stirring occasionally, until it is completely dissolved. Cool the resulting jelly to about 35oC. While it cools down, whisk the sour cream, adding powdered sugar in small portions. Continuing to beat the mass, add a warm gelatin solution into it with a thin stream. At first, the cream is quite liquid, but after being applied to the cake and cooling, it quickly thickens and acquires a beautiful shine.
brewing
You will need: – 300 g of 20% sour cream; – 200 g of butter; – 1 chicken egg; – 6 tbsp. l. Sahara; – 2 tbsp. l. flour; – 1/3 tsp vanillin.
Leave the butter at room temperature until softened. Combine sour cream, egg, flour, sugar and vanillin in a saucepan or saucepan and place in a water bath. Boil sour cream until thick and sugar dissolves. Cool it and slowly add to butter, whisking vigorously until smooth.