Sour cream is very good in combination with a delicate white biscuit, choux pastry, honey cake. The taste of sour cream - delicate, with a slight sourness - is combined with many berries and fruits: strawberries, cherries, pineapples, peaches. Another advantage of such a cream is that cakes with it are light, not too high in calories, they can be eaten even by children. However, sometimes the cream is too liquid. There are several ways to thicken sour cream.
It is necessary
-
- 500g sour cream 25-30% fat;
- 1 cup (200g) powdered sugar
- 3g vanillin;
- cream fixer (1 or 2 sachets)
- or 2 tsp. corn starch
- or 200g butter + 2 tbsp sugar syrup. sugar and 2 tbsp. water
- or 1 sachet (10g gelatin) + 5 tbsp. cold milk or cream 10% fat.
Instructions
Step 1
Make sour cream. To do this, take fat sour cream (at least 25% fat) at room temperature and beat it for 1 minute at a low mixer speed. Then add the powdered sugar, vanillin and beat on medium speed for about 3 minutes. Add the cream fixer, mix lightly with a mixer at low speed and beat well at highest speed (for 7-10 minutes). Refrigerate for 15-20 minutes.
Step 2
Remove the sour cream from the refrigerator and whisk lightly. If the cream is not thick enough, add another sachet of cream fixer or 2 teaspoons. corn starch. Stir on low speed for a minute, then beat on high speed for 3-4 minutes and refrigerate again for 15-20 minutes.
Step 3
Sour cream can be thickened with oil. In this case, you will get a creamy sour cream, it will be more "heavy" compared to just sour cream, but just as tasty. To thicken sour cream with butter, take it out of the refrigerator and let it stand for at least 40 minutes at room temperature. The butter should also be warm. Add slightly warm sugar syrup to sour cream, stir. Constantly whisking soft butter at medium mixer speed, gently spoon in the sour cream. Whisk thoroughly for 30 seconds on high speed. You can use such a cream immediately, or you can cool it slightly in the refrigerator.
Step 4
Another way to thicken sour cream is to make a sour cream soufflé out of it using gelatin. The taste of this soufflé is very delicate, light, ideally combined with berries and fruits. To turn liquid sour cream into a thick and tasty sour cream soufflé, pour the gelatin into a small saucepan or bowl that can be heated later. Pour milk or cream over the gelatin, mix well and let stand for 7-10 minutes. When the gelatin swells, put a saucepan on low heat and, stirring constantly, heat the gelatin until it is completely dissolved. Cool, pour into sour cream, beat with a mixer on low speed for 1 minute and refrigerate for 20-30 minutes. Then take it out of the refrigerator and put it on the cakes, leveling the cream with a spatula or a wide knife, dipped in boiling water for a few seconds.
