For many cooks and simply lovers of homemade sweets, sour cream is one of the easiest to prepare and the most delicious when combined with various ingredients. It is used for different test- sponge cake, honey cakes, choux pastry preparations, it is added to desserts with berries, fruits, nuts, dried fruits, and sometimes you can simply eat it with a spoon if you want something tasty. Sour cream cream turns out to be very delicate and low-calorie, which is why it is most often offered to children as a dessert. Thick sour cream Excellent substitute for heavy whipping cream. But the thickness of the cream itself largely depends on the sour cream that is used to prepare it, but there are ways to make thick sour cream for a cake without various additives.
Fat content of sour cream and thickness of cream
The thickness of the cream directly depends on the fat content of sour cream, so most often when choosing this ingredient you should pay attention to its characteristics. Experts recommend buying sour cream in a store at least 25-30%, then sour cream whipped with sugar will form dense “ridges”. Homemade sour cream will give the same result, the main thing is not to “beat” it, i.e. Do not beat until buttery.
You can also make a thick cream for a cake from low-fat sour cream, but to do this you need to throw it in a colander, like cottage cheese, so that all of it flows out. excess liquid. It is best to use gauze for these purposes to make the sour cream easier to collect and use for its intended purpose.
The temperature of the sour cream matters for the final result, so before whipping it must be placed in the refrigerator for at least half an hour.
The faster the sour cream is whipped, the thicker it will be, so it is best to use a mixer or blender with a broom.
Additives to sour cream
Many confectioners practice adding gelatin to cream to give it thickness and the ability to make various figures from the cream. Before adding to the future cream, gelatin must be diluted in a small amount of cream and allowed to swell. For this, 10-15 minutes are enough, depending on the quantity. Then heat the cream with gelatin in a water bath until completely dissolved and only after that add it to the already whipped sour cream and sugar. Beat everything together a little more and place in the refrigerator. The result is a gorgeous thick cream for the cake.
To make the cream thicker, you can use regular butter. It is enough to add a small piece of it to the sour cream after preliminary whipping. Together with the butter, the sour cream should be whipped for no more than 1-2 minutes. As a result, you can get a very thick and delicious cream for the cake.
Modern food industry offers a wide variety of additives, fixatives and preservatives to obtain desired result, so you can use them according to the instructions on the packages. Most often, a cream fixative is used for this, which must be added at the end of whipping the cream. With the fixative, the cream is whipped first at low speeds, and then at very high speeds. long time. Instead of a fixative for cream, you can use corn starch, which is taken in the proportion of 2 teaspoons per 0.5 liter of sour cream and the amount of sugar required for it.
Store-bought sour cream does not always have the desired consistency. thicken this milk product possible without special effort without impairing the taste and useful qualities. Pre-thickening sour cream is necessary for cakes and pastries to get a lush, delicate cream.
The simplest, but time-consuming, is the natural method. Line the bottom of a colander inserted into the pan with two layers of gauze and pour in the sour cream. Place in the refrigerator for 4-5 hours. During this time, the whey should drain and become thick. Let's take it required amount sour cream and add dried flour a little at a time. Stir the mixture constantly and monitor the thickening process. With this method, the sour cream should be at room temperature. You can use corn or potato starch as flour.
Having only low-fat sour cream on hand, you can create culinary miracles. Especially if it is made by yourself.
How to make sour cream so that it is not only tasty, but also airy or thick? This question often arises when preparing desserts and baked goods. Impregnation for confectionery based on sour cream is a classic in almost all home recipes. Confectionery factories produce a lot of products with this impregnation; they manage to make it thick, fluffy and tasty. Homemade sour cream always turns out “wet” for some reason and most often liquid. Moreover, the recipe is selected correctly and the proportions are observed - why does it turn out this way? To achieve the desired effect, you need to know some of the nuances of preparation and use them in practice.
Features and composition of sour cream based cream
Sour cream for cake is considered the most elementary to make and the most affordable in terms of the required ingredients. It is used to soak sponge cakes, sour cream, eclairs and other types of pastries and cakes. The impregnation in question has many advantages:
- homemade sour cream is universal - it can be made very sweet, and those who do not like cloying sweetness can prepare it with a small amount of sugar;
- it has a very simple and affordable recipe;
- anyone who knows a little about confectionery can make it at home;
- The preparation is very simple and takes little time;
- classic sour cream, prepared independently, can consist of only three components: sugar (or powdered sugar), sour cream and vanillin.
You can use the thickest and richest sour cream you can find for cooking. Keep the cream in a cool place (refrigerator) so that it “sets” well. But all these manipulations do not guarantee that it will be truly thick. To get a thick sour cream, you need to use some cooking tricks.
Preparing components to create thick sour cream
The main ingredient - sour cream should be with the appropriate percentage of fat content and fresh. If the fat content in it is insufficient, then the impregnation will turn out to be liquid and such a filling will simply drain from the cake.
- If you don’t have fatty sour cream on hand, you can use a cream thickener.
- To speed up the process of dissolving sugar when whipping, you can replace it with powdered sugar.
- A complex recipe for sour cream for cakes may contain cottage cheese, butter, eggs, condensed milk and fruit.
If you need the cream in a dessert dish to keep its shape, then you can’t do without gelatin. Here are some components that will help you prepare thick sour cream yourself at home:
- Density and quality properties of sour cream. The fat content of sour cream should be within 30%. In order to increase the chances of the expected result, before use it should be placed on gauze (folded in 4 layers) and allowed to stand for about 3 hours. During this time, the whey will separate from it - this will increase the chances of preparing a delicious sour cream with a dense consistency.
- Features of conditions and time. Sour cream, in contact with sugar, always becomes thinner (even the thickest). The longer the beating process takes place, the longer the contact lasts, and the more insignificant are the chances that the resulting mass will become a dense consistency. It is better to beat with a mixer at high speed. Temperature is very, very important here, so you need to pre-cool all the ingredients and the bowl.
- Starch. Sour cream with a thick consistency can be made at home using corn or potato starch. After adding this component to the recipe, you need to keep all the contents in the refrigerator for a while.
- Butter. The combination of these components slightly changes the nutritional value, consistency and taste qualities. In fact, this is a completely different type of filling, but it can replace the classic recipe.
- Gelatin. This product is considered an ideal thickener. Its use requires cooling, it affects the taste quite a bit, but it absolutely affects the thickness of the final mass.
- Cream thickener. How to prepare sour cream of maximum thickness with low fat content of sour cream yourself at home? This ingredient is considered the most modern and easiest to achieve this goal. Thickeners come in different brands and differ in consistency or name, but the recipe for preparing them is the same.
All these components help create a thick, fluffy, tasty dish during the cooking phase. In already prepared liquid impregnation, you can increase the density by adding a thickener to the dish, after which the mass is whipped again. But it’s better to prepare all the components from the beginning so that you don’t have to redo the work later.
Recipes for making thick sour cream impregnation
To make classic sour cream and soak a medium-sized cake with it you will need:
- rich fresh sour cream – 500 g;
- granulated sugar (not coarse) – 1 glass with a capacity of 200 or 250 g. Instead of sugar, you can use powder – 100 g;
- vanilla essence – one drop (added as desired);
- Cream thickener (optional).
The remaining ingredients are indicated additionally in each recipe step by step.
Sour cream with gelatin
To make sour cream with gelatin, you need to add in addition to the specified recipe: a package of instant gelatin (15 grams), 100 milliliters of water.
Cooking instructions:
- Pour gelatin (dry) into the water.
- After 15 minutes, warm up the contents slightly (do not boil), leave to cool.
- While the gelatin is cooling, beat the sour cream with sugar for 15 minutes (until the mixer whisk starts to reach peaks).
- After this, add vanilla essence and dissolved chilled gelatin to the mass - beat the entire contents again for about 12 minutes.
- Place the prepared mixture in the refrigerator for 3 hours. During this period of time, the gelatin will completely thicken and the impregnation will become very thick.
The delicacy is ready for consumption and soaking; you can not only smear it on the skin, but also decorate the top of the cake, as shown in the photo.
Advice! To further increase the thickening properties, it is recommended to dissolve gelatin not in water, but in special confectionery cream. However, this mixture should be heated extremely carefully to avoid curdling.
Sour cream with added starch
A couple of tablespoons of starch are added to the above recipe. The recipe for sour cream with starch is easy to prepare, and it requires few ingredients, but the taste and consistency will fully meet your expectations.
Cooking diagram:
- Pour sour cream into a chilled bowl and beat until it thickens (about 15 minutes).
- Add granulated sugar (you can use powdered sugar), add vanillin and beat again (5 minutes) until the sugar is completely dissolved.
- Place the mixture in the refrigerator for 30 minutes, then add the starch and beat again until it dissolves. If there is no time, then starch is added immediately and immediately beaten.
Impregnation based on sour cream and butter
For 500 g of sour cream you need to take about 100 grams of butter. This recipe will allow you to achieve maximum impregnation thickness.
Step by step cooking:
- Remove the butter from the refrigerator to soften.
- Place soft butter and half the total sugar in a bowl and grind everything thoroughly.
- When the sugar has dissolved and the butter has completely whitened, add the remaining sugar and vanilla.
- Beat with a mixer at high speed; before doing this, it is recommended to cool the whisk.
- After 15 minutes, the mass should completely thicken, become dense and elastic, as in the photo.
Sour cream with condensed milk
This ingredient helps add volume. Therefore, sour cream with condensed milk made according to this recipe will not only be tasty, it will also yield much more than all of the above. For it you will need: a can of condensed milk and butter (50 grams will be enough). This recipe allows you to not use granulated sugar at all.
Cooking diagram:
- Beat sour cream in one bowl for 15 minutes.
- In the second place, put butter (softened) and condensed milk, also beat until a homogeneous fluffy consistency is formed.
- Combine the contents of the first bowl with the contents of the second and beat well again.
Sour cream with condensed milk prepared using this technology can be used as a topping for a cake or as an independent dessert dish, sprinkled with grated nuts on top. This is a very tasty, original and beautiful (see photo) dessert.
Sour cream with added fruit
Sour cream with fruits – very tender and tasty dish. It can be used as an impregnation and as an independent dessert. A great option for summer cakes. To the above standard set of components you should add: 500 grams of fresh strawberries, a pack of gelatin and 150 grams of strawberry juice.
Step-by-step preparation:
- Wash the strawberries, remove the stems and cut into small pieces.
- Pour strawberry juice over gelatin and leave to swell for 15 minutes.
- Heat the swollen gelatin slightly until completely dissolved.
- Combine pre-chilled sour cream with sugar and beat until smooth.
- Add chopped strawberries and stir.
- Add gelatin and juice to the resulting mass in a thin stream and mix thoroughly.
- Coat the cakes with this impregnation and place in the refrigerator for 30 minutes.
The resulting delicacy can also be used as an independent dessert dish. The tasty, aromatic impregnation is poured into portioned cups and decorated, if desired, with fresh strawberries.
To summarize, I would like to note that when creating a delicious sour cream, discussed step by step in the material, they do not require heat treatment - this is a significant plus. In some recipe books it is indicated that to achieve the desired thickness, sour cream needs to be boiled in syrup (sugar or starch), only this is a completely different type of cream. All the considered recipes for making sour cream based cream are ideal for cakes, sponge cakes, honey cakes, sour cream cakes and other homemade baked goods.
Video: Sour cream without thickener
Sour cream – best recipes. How to properly and tasty prepare sour cream.
Sour cream has many benefits. Firstly, the process of preparing this cream is very simple and takes little time, so even a novice housewife can handle it. Secondly, making sour cream requires very simple and affordable ingredients. Thirdly, this cream is quite versatile. Those with a sweet tooth can make it very sweet, and those who don’t really like sugary sweetness make sour cream with a small amount of granulated sugar. And the biggest advantage of sour cream is that it goes well with cakes made from any dough. Moreover, thanks to the sour cream cream, even those cakes that were overcooked in the oven and turned out to be dry are perfectly soaked.
In order to prepare sour cream, you just need to combine all the necessary ingredients in a bowl and beat them thoroughly with a mixer until a fluffy, homogeneous mass is obtained. It would seem, what could be simpler? But there are recipes for making sour cream great amount. Sour cream can be made with gelatin, cottage cheese, milk cream, or condensed milk. It can even be custard. So here, too, your culinary imagination will have room to roam.
Sour cream - product preparation
To prepare traditional sour cream, you will need sour cream and granulated sugar. Sour cream should be fatty, thick and, of course, fresh. Sour cream with a low fat content will not whip up, the cream will turn out liquid and will simply drain from the cakes. If it so happens that you only have low-fat sour cream, then you will have to use a thickener for the cream. In order for the granulated sugar to dissolve faster during the beating process, it is recommended to replace it with powdered sugar.
To prepare a more complex sour cream, you may need ingredients such as cottage cheese, condensed milk, butter, chicken eggs, potato starch, berries, fruits, nuts, chocolate, cocoa powder and much more.
If you want the cream to harden well and keep its shape, then you can’t do without gelatin.
Sour cream - the best recipes
Recipe No. 1. Sour cream
We bring to your attention the easiest to prepare sour cream recipe. This cream goes well with any cakes and will always be a win-win option.
To prepare sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Powdered sugar - 200 grams.
3. Vanilla sugar - 10 grams.
Cooking instructions:
Pre-cool the sour cream in the refrigerator. In a deep bowl, combine chilled sour cream, powdered sugar and vanilla sugar. Beat all ingredients with a mixer until a thick, homogeneous cream is obtained.
Sour cream is ready!
Recipe No. 2. Custard sour cream
Very original recipe preparing custard based on sour cream. This cream turns out very tasty and perfectly soaks the cake layers.
To prepare custard sour cream you will need the following ingredients:
1. Sour cream - 250 grams.
2. Chicken eggs - 1 piece.
3. Granulated sugar - 130 grams.
4. Wheat flour - 2 tablespoons.
5. Butter - 150 grams.
Cooking instructions:
1. Place sour cream in a bowl, beat in one chicken egg, add sifted flour and granulated sugar. Mix everything thoroughly until smooth. Place the bowl in a water bath and heat its contents until thickened, stirring constantly. Make sure there are no lumps. When the mass has become thick enough, remove the bowl from the water bath and leave to cool.
2. To prepare custard sour cream, we need softened butter, so we first need to remove it from the refrigerator. Place the soft butter in a bowl and beat with a mixer. In small portions, begin to add the butter into the bowl with the cream, while working with a mixer. The mass should become fluffy and homogeneous.
Custard sour cream is ready!
Recipe No. 3. Lemon sour cream
Thanks to lemon, the cream becomes aromatic and refreshing. This cream is ideal for those who do not like too sweet cakes.
To make lemon sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Condensed milk - half a can.
3. Half a lemon.
Cooking instructions:
Before preparing the cream, keep the sour cream in the refrigerator for several hours. Place the cooled sour cream in a bowl and beat with a mixer. We wash the lemon under running water, then pour boiling water over it and squeeze the juice out of it. Pour lemon juice into the whipped sour cream in a thin stream and add condensed milk. Beat everything thoroughly again until you get a fluffy, homogeneous cream.
Lemon sour cream is ready!
Recipe No. 4. Sour cream with gelatin
Sour cream with gelatin holds its shape well and does not spread.
To prepare sour cream with gelatin you will need the following ingredients:
1. Sour cream - 500 grams.
2. Granulated sugar - 200 grams.
3. Gelatin - 10 grams.
4. Vanilla sugar - 10 grams.
Cooking instructions:
1. First of all, pour half a glass of cold water into the gelatin and wait until it swells. Then place the bowl with gelatin in a water bath and heat it with constant stirring until the gelatin is completely dissolved. After this, remove the bowl from the water bath and cool.
2. Pre-cool the sour cream, then transfer it to a deep bowl, add granulated sugar and vanilla sugar. Beat everything until smooth and thick and the sugar is completely dissolved. Pour gelatin into the resulting mass in a thin stream and beat again. We immediately use the cream for its intended purpose.
Sour cream with gelatin is ready!
Recipe No. 5. Strawberry sour cream
Another recipe for sour cream with gelatin, this time the cream will be strawberry. Perfect for making light summer cakes.
To make strawberry sour cream you will need the following ingredients:
1. Sour cream - 500 grams.
2. Fresh strawberries - 500 grams.
3. Granulated sugar - 150 grams.
4. Gelatin - 20 grams.
5. Strawberry juice - 150 ml.
Cooking instructions:
1. Wash the strawberries under running water, remove the stems and cut into small pieces. If the strawberries are not large, it will be enough to cut the berries in half.
2. Pour gelatin with strawberry juice and leave for twenty minutes until it swells. Place the bowl of swollen gelatin in a water bath and heat until the crystals are completely dissolved. Remove the bowl from the water bath and leave to cool.
3. Transfer the pre-cooled sour cream into a deep bowl, add granulated sugar, and beat until smooth and fluffy. Then add chopped strawberries and mix. Pour the cooled gelatin into the resulting cream in a thin stream and mix thoroughly again. Now you can coat the cakes with sour cream, or you can put them in small bowls, put them in the refrigerator for thirty minutes and serve as a dessert.
Strawberry sour cream is ready!
Recipe No. 6. Sour cream with cream
Incredibly delicate, airy, moderately sweet cream with a pronounced creamy taste will be a wonderful decoration for any cake or dessert.
To prepare sour cream with cream you will need the following ingredients:
1. Sour cream - 250 grams.
2. Dairy cream - 300 ml.
3. Granulated sugar - 100 grams.
Cooking instructions:
Pre-cool the bowl in which the cream will be prepared in the refrigerator or in cold water. Pour the milk cream into this bowl. Beat them with a mixer until thick and fluffy. Then gradually introduce granulated sugar, while continuing to operate the mixer. When the sugar has completely dissolved, add sour cream to the resulting mass. Beat everything together thoroughly again until a homogeneous cream is obtained.
Sour cream with cream is ready!
Recipe No. 7. Sour cream with cottage cheese and peaches
This curd and sour cream cream is perfect for a pie that will be baked in the oven.
To prepare sour cream with cottage cheese and peaches you will need the following ingredients:
1. Sour cream - 200 grams.
2. Cottage cheese - 400 grams.
3. Peaches - 3 pieces.
4. Potato starch - 1 tablespoon.
5. Granulated sugar - 100 grams.
6. Chicken eggs - 2 pieces.
Cooking instructions:
1. First of all, grind the cottage cheese through a sieve. Add sour cream and granulated sugar to the bowl with cottage cheese, beat with a mixer until smooth. Now into the resulting sour cream and curd mass we beat two chicken eggs and potato starch, beat everything together again.
2. Wash the peaches under running water, cut them, remove the pits. Cut the peaches into small pieces, put them in the cream and mix. To prepare this cream, you can also use canned peaches. In this case, granulated sugar may not be added at all. This cream goes well with any pie dough.
Sour cream with cottage cheese and peaches is ready!
1. Ideally, homemade sour cream should be used to prepare sour cream. Store-bought sour cream contains whey, which can make the cream runny. Therefore, if you use store-bought sour cream, you must first weigh it out. To do this, line a colander with gauze folded in several layers. Place the sour cream on the gauze and tie the ends tightly, leave the sour cream for several hours, during which time all the whey should drain off.
2. Pre-cooled sour cream whips much better and faster.
3. Whip homemade sour cream carefully; the main thing here is not to overdo it, otherwise you risk turning the sour cream into butter.
4. Often granulated sugar does not completely dissolve in chilled sour cream and then crunches on the teeth. To prevent this from happening, use powdered sugar instead of sugar.
5. When adding cottage cheese to sour cream, remember that it should also be fatty. The cottage cheese must be ground through a sieve several times to ensure that the cream is homogeneous without any curd grains.
6. To give sour cream a rich, creamy taste, add heavy dairy cream or soft cream cheese.
The universally popular sour cream is used by confectioners to soak biscuits and make a variety of cakes. The mild taste of the cream with a slightly sour note is great addition sweet cake.
There are no problems with taste data, but it arises from where you would not expect. Sooner or later you have to face the question: how to thicken sour cream. If it turns out to be liquid, it will simply flow out. So what should you do to avoid an unpleasant moment?
Composition of sour cream
The classic of confectionery art is loved by most professionals and amateurs because the sauce is simple to prepare, and the ingredients are budget-friendly and always available. Biscuits, eclairs, honey cakes and sour cream cakes would turn into completely different desserts without it.
- full-fat sour cream, from 25% -525 g.
- powdered sugar - 105 g.
- starch - 25 g.
- vanillin (essence) - 2 drops.
Technology:
- Fat sour cream should be placed in a deep bowl and beaten with a mixer for a quarter of an hour. You can use a blender for this purpose.
- After time, you need to add powdered sugar and vanilla essence in small doses. Punch for six minutes
- At the very end you need to add starch. Beat for a couple more minutes. Place the resulting mixture in the refrigerator for at least half an hour.
As you can see, there are no difficulties, just another component is added.
Flour
Flour is the same traditional thickener for sauces as starch. In order to use it as a thickener (and for other purposes), it must be thoroughly sifted twice. To avoid getting mealworms and all sorts of foreign bodies. Flour should be taken only of the highest grade.
- sour cream 30% - 525 g.
- granulated sugar - 105 g.
- flour - 25 g.
- or vanillin - 15 g.
Technology:
- Take thirty percent sour cream. Place it in a stainless steel bowl. Beat with a mixer at high speed for a quarter of an hour.
- Then, in a thin stream. Without ceasing to beat, add granulated sugar, vanilla essence or vanillin. Continue whisking for a quarter of an hour
- At the end of whipping, you need to add double-sifted premium wheat flour in a thin stream. Continue punching for another three to four minutes
- After the mass is ready, you need to move it to a cold place, it is recommended for at least an hour and a half
- full-fat sour cream, from 25% - 525 g.
- powdered sugar - 105 g.
- gelatin - 15 g.
- water - 105 ml.
- vanilla essence - 2 drops.
Technology:
- Gelatin needs to be soaked in lukewarm water for a quarter of an hour. Next, put it on the stove. The sauce must be heated, stirring constantly until completely dissolved. Do not boil
- After this, remove the gelatin from the heat. Cool at room temperature
- While the gelatin is cooling, you need to beat the sour cream for a quarter of an hour with a mixer or in a blender at high speeds. Add powdered sugar and vanilla essence into it in a thin stream. Beat for another five minutes
- After the mass is whipped, without interrupting the process, slowly add the dissolved gelatin and beat until smooth.
- Leave the cream in a cool place for 3 hours
And there is nothing complicated here - the principle is the same as in the version with starch.
Butter
You can add butter to the cream. the cream will be slightly different. It will be denser and heavier. If you approach it very pickily, then this is a different cream, but the option is often used. It is good at making eclair fillings. But, if you use butter, never replace it with spreads. The taste of the cream will be spoiled and its structure will be damaged.
Recipe:
- butter 82% - 105 g.
- powdered sugar - 100 g.
- vanilla essence - 2 drops
Technology:
- You need to remove the butter from the refrigerator ahead of time so that it softens.
- In a stainless steel container, grind the butter with half the norm of powdered sugar.
- When the butter turns white and the powder is all included in the butter, you need to add sour cream, the second part of the powdered sugar and vanilla.
- Beat everything with a chilled whisk or mixer at high speed.
- The cream should thicken after a quarter of an hour. It will become dense and elastic
The cream can be used immediately or stored in a cool place.
Condensed milk
Condensed milk increases the volume of the cream - there will be more of it than in other recipes.
Recipe:
- full-fat sour cream, from 25% - 505 g.
- can of condensed milk - 400 g.
- butter - 55 g.
Technology:
- Place sour cream in a stainless steel bowl. Beat with a mixer at high speed for a quarter of an hour.
- In a separate bowl, combine soft butter with condensed milk. Beat until smooth and fluffy.
- Combine the contents of two containers. Mix thoroughly. Beat again until smooth
This cream is suitable for any dessert, as a self-sufficient dish (it will be especially tasty if you sprinkle it with chopped nuts).
Cream thickener
This is already a method for the very lazy and for those who have little time for starch and gelatin. For half a kilogram of sour cream, standard for cream, you need 2 packets of thickener.
Recipe:
- fat sour cream from 25% - 505 g.
- thickener for - 2 sachets
- powdered sugar - 100 g.
- vanilla essence - 2 drops
Technology:
- Place the sour cream in a separate container and add powdered sugar. Punch until it increases in volume
- Next add vanilla and thickener. Punch for another 11 minutes. Place in a cool place
Cottage cheese
Cottage cheese and sour cream are fermented milk products. And they fit together perfectly. The taste of the cream, tightened with help, will differ little from the classic one. On the contrary, it will give him a new, fresh note.
Recipe:
- sour cream 25% - 505 g.
- cottage cheese - 405 g.
- powdered sugar - 100 g.
- vanilla essence - 2 drops
Technology:
- Rub the cottage cheese through a sieve until it turns into a soft, homogeneous mass.
- In a large container, combine pureed cottage cheese, sour cream, powdered sugar and vanillin (essence). Beat at low speed
- Once the mixture becomes creamy, turn the mixer to high speed and bring the mixture to a thick consistency.
Cream
Cream is an excellent thickener. The only negative is that they have grown in price in recent years.
Recipe:
- powdered sugar - 35 g.
- vanillin - 15 g.
- cream 20% - 255 ml.
- sour cream 30% - 90 g.
Technology:
- All dairy products must be refrigerated in advance. Then place them in a bowl and place in ice or cold water
- Using a whisk, you need to beat all the combined products until foam appears.
- Without interrupting whipping, add powdered sugar and vanillin in a thin stream. It takes 9 minutes to whip
- The finished cream should be stored in the refrigerator.
Ber manier
Beurre manier is a homogeneous mass of butter and flour combined in equal parts at room temperature. The mass is rolled into balls and added to sauces as needed.
- premium wheat flour - 100 g.
- butter - 82% - 100 g.
Technology:
- Using a fork, or better yet, knead the softened butter together with the twice-sifted flour. You should get a smooth paste.
- If beurre manier is being made as a reserve, it is better to use a blender
- Form small diameter balls from the resulting paste.
- Store beurre manier balls in the freezer until needed.
- Before adding the beurre manier to the sauce, the ball must be allowed to thaw and soften.
Sour cream is good because its preparation does not require heat treatment. In versions of sour cream, some recipes prescribe boiling it with syrup or starch. But, gentlemen, writers, this is already a custard product.
If you need to thicken the cream just a little, you can mix it with a banana. This will have an effect, but you shouldn’t count on strong thickening. This cream will actually be used in baby food. The main and undoubted thing remains that the thickness of the product directly depends on the fat content and quality of the sour cream.
How to thicken sour cream? Watch the video.