Hello friends! I propose a simple recipe for a wonderful stable sour cream. It is much "lighter", softer and tastier than fatty butter cream. Watch a short video - cream for one, two, three!
👇 SWEET CREAM FOR CAKES AND CAKE 👇
Sour cream cake recipe
- Butter and condensed milk must be taken out of the refrigerator in advance so that they are at room temperature.
- Beat the butter first.
- Add the condensed milk on a spoon, without stopping whipping.
- Add cream cheese in several steps.
- You can add flavoring along with the cream cheese. I add vanilla.
- Add sour cream from the refrigerator. Stir first and then beat.
- Sour cream should be 30% fat. If you don't have one, you can take 20-25% and weigh it, here is how to do it.
- As soon as the mass has united and become homogeneous, you do not need to beat any more.
- This cream can be used immediately or refrigerated for a couple of hours.
- There it will stabilize and become a little thicker.
Cream recipe with sour cream:
- 100 g butter
- 140-180 g condensed milk
- 120 g cream cheese
- 180 - 240 g sour cream (30% or weighed)
👉 Universal cake cream. Strawberry with cream
👉 Cake without baking and cream - Fruit tenderness
You can slightly change the amount of sour cream - making the cream more or less tender.
I wish you bon appetit and God bless you!
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