Making sour cream: a simpler and more complicated recipe
Those of us who prefer to shop, each time face a dilemma - what kind of cream to prepare for a freshly baked cake. Of course, many recipes imply a certain filling, but the usual cake, even purchased, will be good with any of the creams. An oily mix with boiled or regular condensed milk is cooked simply and quickly, but for those who prefer filling easier and without the characteristic taste of fats, sour cream biscuit will be ideal. How to prepare two main varieties of it, read further in our article.
One of the other is better - two ways how to make sour cream
The recipe for such a filling is quite simple, but it would be ideal if you purchased homemade sour cream on the market - it is fatter store-made and has better taste characteristics. If you do not have such an opportunity, take the best store. Its fat content should be quite high, because liquid sour cream is very difficult to whip into the cream, even using the most modern mixers.First, let's make the simplest cream cream, the recipe of which requires only a quarter of an hour of your time. You will need:
- 250 ml of fatty homemade sour cream (or the very best store);
- half a glass of granulated sugar or powder;
- 1 bag of vanillin (about 10 grams).
The technology of preparation is very simple - thoroughly whisk the sour cream with sugar using a mixer at maximum speed. You should have a fairly thick mass. Add vanilla and mix. This stuffing should be spread only on the cooled cake layers. If your holiday fell on summer time, you can add a little strawberry or raspberry to the cream, it will turn out tasty and beautiful.
And to make custard sour cream, the recipe of which is somewhat more complicated than the previous one, prepare:
- 250-300 g sour cream with a fat content of 20% (in stores just this one is sold);
- 1 chicken egg;
- 150 g (half a glass) of sugar;
- 2 tbsp. spoons of sifted flour;
- 150 grams of soft butter.
First mix the egg, sour cream and flour. This can be done either manually or with a mixer at low speed. Add granulated sugar or powder and boil in a water bath.In the process of cooking the cream should be slightly stirred, and after a while it should thicken. After remove the pan from the stove and cool. At the same time, soften the butter - for some time at room temperature or in the microwave for 10-15 seconds (provided that you just got it out of the fridge), mix it with a tablespoon of sugar. As soon as the mass is homogeneous, add a bit of custard sour cream bit by bit. It is important that both components are about the same temperature. At the end of the process you should get a uniform, dense cream cream. The recipe for such a filling is a little complicated and unusual, but it has an undoubted advantage - it is perfectly spread on the cake and keeps its shape well, does not become liquid and does not spread. But whatever method you choose, in any case, you get an excellent sour cream. How to cook both varieties, you already know.