3-4 years ago when I first decided to cook honey cake, I hated the sour cream. He was impossible to me several times. But honey cake cook I really wanted.
So I bought a few kilos of different cream and decided to conduct an experiment. It was a fascinating process, and I long remember the taste of sour cream. Sorry, I did not keep photos of this experiment, but it was really a lot of cream.
Since then, I have a lot of time preparing the honey cake and learned from any of sour cream to make a delicious cream. Let's discuss how to make the perfect cream of the cream.
Low fat cream (20% less)
With low-fat sour cream hardest, and the additional time required to prepare the cream. That is, prepare the cream will have to advance approximately per night.
For this purpose, layer 4 lining the gauze container, it is poured into the cream. Then the edges of cheesecloth tied in a knot and hung in the refrigerator. For 8-12 hours to drain excess fluid, and you can easily whip her usual mixer.
Oily cream (20% or more)
For the sour cream is best suited sour cream 30% fatAlthough such tricky to find in retail stores, but also the 20% cream - perfect escape. Pre-check the density of sour cream on by simply inserting it into the spoon. Spoon worth - cream suits.
Cream with sugar stirred whisk until smooth. The mixture almost immediately becomes a liquid, but this is normal. I start beating with a mixer, gradually increasing speed.
Whip about 7-10 minutesThe process is not fast, but with a lot of time begins to thicken and become like a cream.
P.S. I forgot to say that for any sour cream, use cold, fresh from the refrigerator.