Cream sour cream for cake or homemade pieis 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.
Cream of sour cream has many different optionsbut traditionally they are prepared in two types - conventional and using gelatin. To prepare the first variant, 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 with 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 flavoring additives before the gelatin is introduced into the mass, otherwise the finished product will become liquid.
It would seem, to prepare a cream for a layer ofthese two recipes are easy, 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 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 the sour cream - you can lower the temperature in the refrigerator, or you can put the pan with the original products in a basin with ice while whipping. The second method is better, since sour cream will not heat up during the whole process of preparation of the cream.
Another, not less important, moment is qualitysour 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 mass the right density, and sour cream light acidity. Another way to avoid thinning the resulting mass is to remove some of the whey from the sour cream beforehand, as a result of which it becomes 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 hePerfect for home baking - cakes, pies, rolls and cakes. Such baking will be a good alternative to shop candy and will appeal to all family members.
