This cream contains only two main components (sour cream + condensed milk) and a spoonful of rum as a flavoring additive. You can whisk it by hand or use a mixer - save time and use less effort. Sour cream ideally combines with condensed milk into a single homogeneous composition and extinguishes excessive sweetness.
Serve cream with pancakes, cheesecakes and pancakes, in desserts with ice cream, berries, soufflé and jelly. Soak the cakes (shortbread, biscuit, puff, waffle) with it and collect the cakes. Pouring, liquid (custard-like) cream is suitable for impregnation, coating of confectionery and filling for eclairs.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes that stimulate your appetite.
Visit our website:https://Vilkin.Pro
Ingredients:
Boiled condensed milk - 370 g
Sour cream 20% - 300 g
Dark rum - 30 ml
Step by step recipe:
Step 1 of 6
To make a cream from sour cream with condensed milk at home, take the products from the list. Choose fat sour cream: from 20% and above. Condensed milk can be either regular white or boiled caramel (as in my recipe).
Rum, cognac, brandy are suitable for aromatization. If you plan to treat children and those who avoid drinking alcohol, replace alcohol with confectionery flavors or exclude additives altogether - sour cream with condensed milk has a delicate texture, sweetness and pleasant creamy smack.
Step 2 of 6
According to the rules, all foods must be at the same temperature. Due to the difference, delamination is possible when whipping. I recommend chilling before mixing or keeping in the refrigerator before mixing.
Put cold and fresh fatty sour cream in a working bowl. Beat for about a minute on your own.
Step 3 of 6
Then add a spoon or two of boiled condensed milk and beat continuously on.
Step 4 of 6
Mix until evenly colored - we get a rich caramel shade, silkiness.
Step 5 of 6
At the very end of the process, if desired, we introduce a portion of rum or other strong alcoholic beverage and intensively shake the mass by hand. We remove the sample. We bring a simple and delicious dessert cream from sour cream with condensed milk to homogeneity, remove all possible clots.
After whipping, refrigerate on the refrigerator shelf (under a plastic foil to protect from third-party odors).
Step 6 of 6
After cooling, we use caramel-sour cream for impregnating and decorating desserts, cakes, pastries.
Bon Appetit!
Like and subscribe to our channel, as well as social networks: In contact with, Instagram, Facebook, Classmates! It's not difficult for you - we are pleased:)
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!