Even though the sour cream is called a cream, in fact it looks more like impregnation for cakes , for this purpose it is most often used in various biscuit cakes like "Medovika". Despite this, most housewives dream of making cream based on sour cream easier to handle, thicker, so that they can then not only smear the cakes, but also decorate the finished confectionery. On how to thicken sour cream for a cake, read our tips further.
How to make sour cream thick?
The most popular way to make a sour cream more dense is to remove excess whey. To this end, sour cream is hung in a gauze pouch over a plate, and then placed in a refrigerator for a period of 3 to 12 hours.
A thick sour cream for a cake can also be prepared with the addition of a soft oil. In this case, not only the consistency of the cream will change, but its taste qualities along with the caloric content. To prepare this cream for a pound of sour cream take 100 g of soft butter. Oil is beaten with sugar powder to taste, and only then add sour cream.
By combining various sour-milk products among themselves, you can also prepare a thick sour cream. To sour cream it is possible to add ready cream cheese, which in itself is an excellent basis for a cream, and also cottage cheese, preliminary ground to a pasty state.
Gelatin can act as a universal thickener for various creams. Half a kilogram
If the products for all of the above methods were not at hand, and a thick cream to cook, then use a small amount of starch. Whisk the sour cream to a puff of 10 minutes, then add starch to it and repeat the whipping. Leave the cream in the refrigerator for 25-30 minutes, so that the starch swells, and then proceed to apply to the cakes.