Hello everyone! I have prepared for you a whole selection of almost all existing sour cream creams, 7 of which can be made very stable, and 3 - just right for multi-layer cakes.
It seems to me that many have already completely switched to creams with cheeses, and it's a pity ... On our usual delicious sour cream, you can make a lot of delicious and thick creams.
Try it, cook, good luck everyone!
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Usually for:
- biscuit cakes
- formation of sides
- caps for cupcakes
take:
- weighed sour cream 25%
- sour cream 30% without weighing
For:
- multilayer cakes (honey cake, milk girl, spartak)
take:
- weighed sour cream 20%
- sour cream 25% without weighing
* It all depends on the quality, density, density of the selected sour cream
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SOFT CREAM RECIPES:
1. Sour cream and butter cream:
sour cream - 300 g
cream 33% - 150 g
icing sugar - 60 g
2. Sour cream and curd cream:
sour cream - 300 g
cottage cheese - 150 g (preferably 9%)
icing sugar - 80 g
vanilla
3. Sour cream and chocolate cream:
sour cream - 300 g
chocolate - 1 bar
icing sugar - to taste
4. Classic sour cream:
sour cream - 300 g
icing sugar - 50 g
5. Sour cream with cocoa:
sour cream - 300 g
cocoa - 20 g
icing sugar - 50 g
6. Sour cream with butter: ingredients at room temperature
sour cream - 300 g
butter 82% - 150 g
icing sugar - 80 g
vanilla
7. Creme brulee:
sour cream - 300 g
boiled condensed milk - 150 g
8. Sour cream with condensed milk No. 1:
sour cream - 300 g
condensed milk - 80 g
9. Sour cream with condensed milk No. 2:
sour cream - 300 g
condensed milk - 90 g
lemon juice - 1/3 lemon (taste)
10. Sour cream mousse:
We calculate gelatin by the amount of sour cream, even if there are other ingredients in the cream, we count only by sour cream:
For 500 g of liquid sour cream - 10 g of gelatin + 60 g of water / milk / cream
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You can:
- add vanilla or flavorings to any cream
- reduce or increase the amount of sweetener to your liking
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I weigh the sour cream in gauze folded in 6-8 layers in the refrigerator for about 4-6 hours or leave it overnight
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