And no thickeners are needed! Prepared sour cream for the cake, but it spreads? I will teach you how to do it correctly. This method was suggested to me by a subscriber in the comments. I checked it, it really works.
So, there are a couple of secrets. First, we take good sour cream with a fat content of at least 25%. Must be the freshest! I think this is clear to everyone.
But secondly, the sour cream must be allowed to settle.
We take clean gauze, fold it in several layers (or a loose fabric), put sour cream in it, then put it in a small colander or a sieve, or you can somehow hang it up. In general, you need to do it like with cottage cheese, when we cook it ourselves. Cover the top with cling film.
And put it in the refrigerator overnight. During this time, all excess liquid will come out of the sour cream, it will seem to "drain", and exactly what is needed for the cream will remain.
Then beat with sugar and vanilla sugar and can be used for cake. This cream will not exfoliate or spread.
Here's a simple way. And no thickeners need to be added!
Write in the comments how you prepare sour cream? Is it spreading?
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