Cream of sour cream - how to make it correctly

Cream sour cream for a cake or a homemade pie is one of the easiest to make, and therefore enjoys such popularity among housewives. The cream not only penetrates the cakes well, but also gives a pleasant sourness, which in combination with the sweet dough creates an amazing taste combination.

The cream from sour cream has many different variants of execution, but traditionally two kinds are prepared - usual and using gelatin. To prepare the first version, you need to whip one glass of cooled sour cream, and then, stirring constantly, add four tablespoons of powdered sugar mixed with a pinch of vanilla sugar or vanillin. Ready cream from sour cream should have a dense and thick consistency. When preparing a cream using gelatin, you must first perform all the actions for the first recipe and then only in a ready-made mass pour a thin trickle specially prepared gelatin solution. The solution must be prepared in advance. For this, one tablespoon of gelatin should be poured into 100 ml. Cold water or milk. After two hours, the resulting mixture is heated and filtered. In the cream of sour cream on the second recipe, you need to add all the flavorings before the gelatin is introduced into the mass, otherwise the finished product will become liquid.

It would seem that it is not difficult to prepare a cream for a layer on these two recipes, but very often the end result does not look very attractive. If the cream with sour cream turns liquid, it starts to separate, or flakes form in the mass, which means that the cooking technology was broken, or the initial products were not very high-quality. To obtain a thick, homogenous mass, it is very important to pre-cool sour cream - you can lower the temperature in the refrigerator, or you can put the pan with the raw products in a basin with ice while whipping. The second method is better, as sour cream will not heat up during the whole process of preparation of the cream.

Another, not less important, moment is the quality of sour cream and its fat content. Sour cream should be bought with a fat content of at least 20, otherwise the cream will turn out to be liquid and not very tasty. But such a percentage of fat content does not guarantee a good result, so you can only advise by trial and error to find the sour cream from which you will get a delicious cream. Alternatively, you can try to artificially increase the fat content and prepare a cream of sour cream and cream mixed in a one-to-one ratio. Cream will give the weight the right density, and sour cream light acidity. Another way to avoid liquefying the resulting mass is to remove some of the whey from the sour cream beforehand, as a result of which it will become thicker. To do this, sour cream is spread on several layers of gauze, stretched on a plate or a colander, and left for several hours in the refrigerator.

The taste of sour cream is familiar to everyone from childhood, and it is perfect for homemade cakes - cakes, pies, rolls and cakes. Such baking will be a good alternative to shop candy and will appeal to all family members.