Sour cream for a cake or homemade pie is one of the easiest to make, and therefore enjoys such popularity among housewives. The cream not only saturates the cakes well, but also gives a pleasant acidity, which, combined with sweet dough, creates an amazing flavor combination.
Cream of sour cream has many different options, but two types are traditionally prepared - regular and using gelatin. To prepare the first option, beat with a whisk one glass of chilled sour cream, and then, stirring continuously, add four tablespoons of powdered sugar mixed with a pinch of vanilla sugar or vanillin. Ready cream of sour cream should have a dense and thick consistency. When preparing a cream using gelatin, you must first perform all the steps according to the first recipe and then pour a specially prepared gelatin solution in a thin stream in a thin stream. The solution will need to be prepared in advance. To do this, one tablespoon of gelatin needs to be poured 100 ml. cold water or milk. After two hours, heat the resulting mixture and strain. In a cream of sour cream according to the second recipe, it is necessary to add all flavoring additives before gelatin is introduced into the mass, otherwise the finished product will become liquid.
It would seem that it is not difficult to prepare a cream for the layer according to these two recipes, but very often the final result does not look very attractive. If the cream with sour cream turns out to be liquid, begins to exfoliate, or flakes form in the mass, then the cooking technology was violated, or the starting products were not very high quality. To obtain a thick homogeneous mass, it is very important to pre-cool the sour cream - you can lower the temperature in the refrigerator, or you can put the pot with the original products in a bowl with ice when whipping. The second method is better, as sour cream will not heat up during the entire process of preparing the cream.
Another, no less important, point is the quality of sour cream and its fat content. Sour cream needs to be bought with a fat content of at least 20, otherwise the cream will turn out to be liquid and not very tasty. But even such a percentage of fat content does not guarantee a good result, so you can only advise by trial and error to find that sour cream, from which a delicious cream will be obtained. Alternatively, you can try to artificially increase the fat content and prepare a cream of sour cream and cream, mixed in a one to one ratio. Cream will give the mass the desired density, and sour cream a little sourness. Another way to avoid thinning the resulting mass is to first remove part of the whey from sour cream, as a result of which it will become thicker. To do this, spread sour cream on several layers of gauze, stretched on a plate or colander, and left for several hours in the refrigerator.
The taste of sour cream is familiar to everyone since childhood, and it is perfect for home baking - cakes, pies, rolls and pastries. Such pastries will be a good alternative to store sweets and will appeal to all family members.