Spicy cream of sour cream with condensed milk for cake

Step-by-step cooking

1. Step 1:

   

   How to make cream from condensed milk and sour cream? Prepare the ingredients for the cream. The cream is so simple in composition and method of its preparation that even a young and novice hostess can cope with it. The ingredients for the cream must be removed from the refrigerator in advance, they must be at room temperature, otherwise the cream will not work. Sour cream for this cream should be used as thick and fatty as possible, necessarily more than 20% fat content.

2. Step 2:

   

   Condensed milk can be boiled if desired, then the cream will have a caramel taste and color, in addition, the cream will turn out much thicker than from non-boiled condensed milk. Condensed milk is better to use for the preparation of natural cream, consisting only of milk and sugar. Cream on condensed milk from vegetable fats will not work. I will tell you how to thicken cream from sour cream and condensed milk below.

4. Step 3:

   

   Pour sour cream into the blender bowl. Be sure to beat at medium (and not at maximum speed), for 2-3 minutes. It should become more airy. Pour a jar of condensed milk into a bowl with sour cream in portions, continuing to beat the mass. When all the condensed milk is put in the blender bowl to the sour cream, add spices to taste. Beat the mass for about 15 minutes at medium speed. The mass should significantly thicken and increase in volume

5. Step 4:

   

   It is better to put the finished cream in the refrigerator for at least half an hour to cool before using it for the cake layer. It is necessary to apply the cream on completely cooled cakes, otherwise the cream will melt and "float", and the cake will be spoiled. Cream of condensed milk and sour cream is perfect for a layer of biscuits, honey cakes and puff pastry cakes. The cream is ready. Enjoy your meal!