There are quite a few options for making sour cream for biscuit. The classic recipe uses only two main components - sour cream and powdered sugar. Vanillin or vanilla sugar is often added for flavor. Despite the simplicity of composition and preparation, the cream turns out to be thick, lush and stable, it does not even settle after a while.
The final result largely depends on the quality of the products used. Sour cream should be as fat as possible, thick and high-quality; sour cream cannot be used here.
This recipe is suitable for those who love sweet creams with pronounced sourness. For a change, sour cream for a biscuit cake can be tinted with natural ingredients - cocoa powder, honey, and so on.
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Ingredients:
Sour cream - 500 gr.
Powdered sugar - 220 gr.
Vanilla sugar - 5 gr.
How to cook:
Prepare foods from the list.
Roll the cheesecloth 2-3 times. Place it on a sieve. Place sour cream on top. Place a deep container under the sieve to drain the whey.
Roll the cheesecloth tightly into a ball, leaving the cream inside. Tighten with rope from above. Place the sour cream in this state in the refrigerator for 8 hours. It is better to do this at night so that you can start preparing the cream in the morning.
After a while, open the cheesecloth. You will see that the sour cream has become 2 times thicker, and liquid whey has appeared in the bottom of the bowl.
Transfer the sour cream to a deep container or tall glass for beating. Add powdered sugar.
First, simply rub the components with a spoon. You will have a mixture that is similar in consistency to butter. At the same time, add vanilla sugar for a pleasant aroma.
Then beat the mass with a mixer or electric whisk for 3 minutes.
The result is a sour cream that is ready to use. They can be lubricated immediately biscuit cakes.
If you need to get a more liquid cream, for example, for impregnating cakes, it is permissible to dilute it with a small amount of milk.
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