Sour cream is a great addition to many cakes. Thanks to its delicate taste with sourness, it gives baked goods that very zest. In addition, it is budgetary, because it consists only of sour cream and sugar. Plus, the cakes are very well impregnated with it. But, unfortunately, often when whipping even the fattest store sour cream, the cream turns out to be too liquid and begins to flow. What can you do to get a good thick cream without the use of chemical thickeners?
Instructions
Step 1
Many of us are faced with the fact that sour cream did not work. A lot depends on the quality of sour cream. Despite the fact that the choice of this dairy product in stores is quite large, sometimes it is almost impossible to find a really high-quality product. This is especially true for those regions of our country in which agriculture is not developed. Many manufacturers, whose brand is on everyone's lips, offer supposedly good sour cream. But, despite this, the cream made from it also behaves capriciously, as if it were prepared from the cheapest product. In principle, in order to avoid the problem of a low-quality cream, it is enough to follow a few simple steps.
Step 2
When choosing sour cream for sour cream, be guided primarily by its fat content. The higher this indicator is, the less likely it is that the cream will turn out to be liquid. Choose sour cream with a fat content of 25% or more. Moreover, sour cream bought on the market from just anyone will not give you a guarantee that it will make an excellent cream. If you are not in the habit of wondering about the characteristics of a product, it is very easy to make a mistake in your choice, focusing only "by eye". It is worth buying dairy products from hand only from trusted sellers.
Step 3
Before preparing the cream, the sour cream must be allowed to drain so that the excess liquid does not spoil the cream. To do this, the night before, transfer it to cheesecloth, tie and place in a sieve or colander. And put the sieve itself in a bowl and put it in the refrigerator. During the night, the whey will separate from the sour cream, which will drain into the bowl, and in the morning you will get an excellent thick product.
Step 4
For sour cream, it is better to choose not granulated sugar, but powdered sugar. The powder dissolves faster and does not require long mixing. The cream will certainly turn out to be more airy and light.
Step 5
Many chefs are used to whipping cream with a mixer. However, this is not worth doing. The mixer is pretty rough on the cream. He is quite capable of turning even the thickest sour cream into a liquid one. Stir with a spoon. Moreover, if powdered sugar is used, which dissolves in sour cream instantly, it is faster, and you will not need to wash the mixer components.
Step 6
It is believed that adding starch will help thicken the sour cream. However, this is not a panacea. If you do not want to get an additional flavor in your cream, you do not need to add anything additional except sour cream and powdered sugar to the cream. As a result, the cream is unlikely to become thicker, but it will not taste the same. In addition, you will surely get a high-quality cream without any additives if you follow all the steps listed.
