Sweet can and should be useful! And those who cook should take care of this. Sour cream with condensed milk is a great alternative to any other creams. If a child can eat condensed milk, and he does not like sour cream, then making a cake with such a cream, you will surely please him! Moreover, it is quite simple. And it’s not worth talking about the goodness of even unnecessary words.
Sour cream with condensed milk
The simplest recipe includes only the basic ingredients. To do this, take sour cream (800 g), preferably at least 30% fat, and leave it in several layers of gauze overnight, hanging over a container. So all unnecessary moisture drains from it. Especially such a preparatory stage is necessary with purchased sour cream, which was not produced at home.
A can of condensed milk is put in a pot of water. You need so much water that the entire can is immersed in it. Bring to a boil and boil for 40 minutes. During this time, condensed milk will be boiled and its color will become caramel.
Next, beat sour cream with condensed milk. It is better to do this with a mixer. Sour cream with condensed milk is ready!
Sour cream with gelatin (1)
This cream recipe needs to be prepared immediately before use.
Gelatin (2 teaspoons) is poured into half a glass of water and left for 20-30 minutes. After that, it is dissolved in a water bath, but the liquid is not brought to a boil.
Beat sour cream until it is at least 2 times larger. Further, continuing to beat, add 1 cup of granulated sugar, a little vanilla sugar. As soon as the mass becomes homogeneous, gelatin is poured into it in a thin stream and mixed thoroughly.
Sour cream with gelatin (2)
This recipe is even simpler, but no less tasty.
Beat sour cream (1 cup), as in the previous recipe, add powdered sugar in the amount of 4 tablespoons.
Gelatin (1 teaspoon) is poured into water (4 cups), left for a while, then heated, dissolving the gelatin completely, and poured into the bulk of the cream with a thin stream in a warm state (about 40 ° C).
For this recipe, you can take not water, but milk in the same amount.
Cottage cheese and sour cream (1)
250 g of cottage cheese are beaten with sugar (150 g). Add 400 g of sour cream and mix thoroughly.
The cream is ready!
Cream cheese curd (2)
200 g of cottage cheese should be ground with 1 bag of vanilla and 1 glass of sugar. Then add half a liter of sour cream and mix thoroughly until a sufficiently thick and homogeneous cream is obtained.
Cream cheese curd (3)
Gelatin (10 g) is left in cold water (a quarter cup) for 15 minutes. Then it is heated and, stirring, dissolved. Do not bring this mixture to a boil.
250 g of cottage cheese is ground with half a glass of sugar, 250 g of sour cream is added and everything is thoroughly whipped.
Gelatin is slowly added to the mass and everything is mixed.
The main secret of a delicious sour cream is to beat the sour cream well. To do this, it must be cooled. It is desirable that during the process itself a low temperature is maintained, for example, put a container with sour cream in a deeper one filled with cold water. You can whisk both with a whisk, and with the help of an electric mixer, a blender or a food processor.
For those who like experiments, you can try adding a few drops of lemon juice, vanillin, orange zest or its juice, ground cinnamon, liquor, rum or cognac to sour cream with condensed milk (or any of the above).
If cottage cheese is added to the cream, then it must be fat and grated. For this, you can use, for example, a sieve. Sour cream should be oily. In some recipes, a fat content of 20% is allowed, but, basically, it should be more than 30%.
If you wish, you can add cream to any cream. They are whipped with sour cream and the approach to this process is similar to whipping sour cream. They must be cold, otherwise nothing will work.
We wish you delicious sweets and good creams!