It would seem that it can be simpler than preparing sour cream for biscuit cake , but meanwhile, this cream is not given to everyone. At some it spreads, at others it turns out cloddy, at someone with sourness, and happens and so that too active whipping leads to that from sour cream oil is formed. Naturally, if it was a quality sour cream - without thickeners, dyes, preservatives and other chemicals - this is what we choose for the preparation of the cream.
Simple Cream
For this cream you will need a minimum of components, all of them can be found in the nearest store, so we quickly whisk, spread our biscuit and enjoy. If you do not have a biscuit, you can smear a cream on a cookie or a bun, or you can eat it - it's very tasty. The only thing to remember is a very high-calorie dessert, so do not abuse it.
Ingredients:
- fatty (unsettled) sour cream is rustic - 250-400 g;
- powder, ground from sugar-sand - 150-170 g;
- vanillin - 2 g;
- cocoa powder, high-quality - 2-4 tbsp. spoons (optional).
Preparation
In order to prepare sour cream for biscuit cake you need a mixer - in this version, unfortunately, you can not get by with a whisk. Sour cream carefully mixed with powder and vanillin. If we want to get a chocolate cream, we add cocoa, but we necessarily rub it through a strainer to avoid lumps. Begin to beat the mixture, gradually increasing the speed. At some point, the cream will begin to collect in a coma, flaking off the liquid - just whisk on, increasing the speed. After 8 minutes we will get a lush mass, thick and very gentle.
For those who love the messenger
You can make a very sweet, rich sour cream with condensed milk for a biscuit cake. Just instead of powdered sugar mix with sour cream ½ of a standard jar of condensed milk.
Thick and useful
For a layer of cake, thicker creams based on cottage cheese are often used. Tell you how to prepare sour cream cheese cream for biscuit cake.
Ingredients:
- sour cream "Rustic" not less than 30% fat content - 1 glass;
- cottage cheese, fatty - 250-300 g;
- white domestic sugar - 1-1,5 cup;
- vanillin - 10-12 g;
- nuts any - 1 glass (optional).
Preparation
We start with the fact that cottage cheese carefully (preferably twice) is wiped through a sieve, so that it becomes lush and uniform, then puts it in a container with high sides, add sugar and vanillin, sour cream. Start whipping with low speed, gradually increasing the speed. The cream whip quickly - enough 3-4 minutes. Often in such cream add nuts, they need to be well calcined in a dry frying pan, chop and cool well, and then add to the cream.
Gentle, like clouds
It is quite easy to prepare creamy cream for biscuit cake - instead of cottage cheese we use fat cream (at least 25%), which we beat to dense peaks, after which we gradually introduce sugar, vanillin and sour cream.
If the sour cream is watery, and the cream turns liquid, it does not matter. To fix it, we will prepare sour cream for biscuit cake with gelatin. For this, 20 g of gelatin is poured in warm milk and left for a quarter of an hour. After that, warm up - in any case, do not boil! When the gelatin mass has cooled to room temperature, mix it with sour cream and cool it a bit.