Sour cream is a wonderful basis for manyculinary masterpieces. It is especially active in confectionery. Quite popular cream based on sour cream, which received the appropriate name - "sour cream". It is considered a real classic for home baking. In the confectionery industry this impregnation is also widely used. The professional chefs get a thick cream cream, and the housewives - more liquid. Similar ingredients of good quality and first freshness are used. A logical question arises: how to make a liquid cream sour cream thick? To do this, you need to consider several culinary nuances that will help thicken the filling to the required extent.
This filling has gained its popularity thanks tosimplicity of cooking and availability of ingredients. It is especially popular for biscuit cakes, eclairs, mead and sour cream. Sour cream can be mixed with cocoa or any syrup. It should be taken into account that this is a fairly liquid confectionery mass, that is, a fluid substance that is well suited to make the dryish dough softer and more tender.
Standard sour cream is prepared from 3 compulsory products:
How to make denser cream for cream? First, you need to use sour creammaximum fat content, and the finished cream should be thoroughly cooled in a cool place. These tricks will make the mass more viscous, but not thick enough. For a substantial thickening cream sour cream is to use several techniques and additives.
How to make sour cream for cake thick? Confectioners use several fairly effective options. Possible means:
These simple tricks contribute to the thickening of sour cream during cooking. Density of the finished cream can only be beaten again with the addition of any suitable additive.
To make a medium-sized cakeit will take about 500 g of sour cream, 100 g of powdered sugar, a pinch of vanillin. Additional components are taken in accordance with the recipes given below.
How to make sour cream cream thicker?You can use gelatin. It requires 15 g and 100 ml of water. For swelling, gelatin is aged in cold water for 20-30 minutes, then it dissolves in a water bath, avoiding boiling. While the gelatinous mass cools down, the cream base is beaten - sour cream with sugar. After 10 minutes of intense whipping, vanillin and cold gelatin are added. After that the cream is whipped for a couple of minutes. Ready-made mass should be placed in a cool place for 5-6 hours. During this period, gelatin will seize and get a really thick and delicate cream.
How to make sour cream thick with starch? The above amount of ingredients will requireonly two teaspoons of powder. Chilled sour cream is beaten with a cooled mixer for 10 minutes, then sugar and vanilla essence are added. After another 5 minutes of whipping, starch is added and whipped again. In order for the cream to grasp and thicken, it is taken to a cool place for half an hour.
Yet how to make sour cream thick? At 500 gr.sour cream is taken about 70 g of butter. It should be slightly warmed up. 50 g of powdered sugar must be grinded with oil in a large container. When the mass is white, it adds sour cream, the remaining powder and vanillin. This mixture should be beaten with a cooled mixer for 10 minutes. The result is a soft and dense confectionery mass with a uniform consistency. Use it better chilled.
How to make sour cream thick?You can use condensed milk. In this recipe, you can completely eliminate the use of sugar. Condensed milk affects the volume, because of it, impregnation comes out more. To the standard ingredients is added an ordinary can of condensed milk and 50 grams of butter. The oil should be at room temperature. Chilled sour cream is beaten for 10 minutes, after which a mixture of condensed milk and butter is added to it. This mass must be beaten for 10-15 minutes before the formation of a lush, homogeneous mass. This cream can be served as a separate dessert, decorated with dried fruits or nuts.
How to make sour cream thick? Dry concentrated thickener for creamis perfectly suitable for this purpose. The instructions, usually, specify the exact proportions (they vary from different manufacturers). Most often, for 500 grams. sour cream requires one pack of thickener. Within 10 minutes, cold sour cream is beaten with sugar, then vanillin and thickener are added. The resulting mass must be whisked intensively for another 5 minutes. After the cream is placed in a cool place for half an hour. If the resulting consistency is thin, a thickener is added and the sweet mass is again whipped.
As can be seen from these recipes, when cookingthick cream sour cream uses a variety of culinary supplements. In any case it is important to use fresh high quality products. Sour cream should be high in fat content. And sour cream, and the inventory must first be cooled.
