Cream for sour cream and condensed milk cake

Delicious, gentle, simple and quick cream of three ingredients. It will take only a few minutes to prepare yummy food and an excellent cake cream is ready! What kind of cream does it taste like? Oh, this is a melted cream ice cream and is perfect for smearing cakes for honey cake, sponge cake or puff cakes.
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Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 4 g
Fats 37 % 16 g
Carbohydrates 53 % 23 g
252 kcal
GI: 9 / 13 / 78

Step-by-step preparation

Cooking time: 30 min
  1. Step 1:

    Step 1.

    How to make cream from sour cream and condensed milk? Prepare all the necessary ingredients for making cream from sour cream and condensed milk. Take out the products in advance so that they are at room temperature. If you need to soak dry cakes, then sour cream can be taken as shown in the photo and in a 1:1 ratio with condensed milk.

  2. Step 2:

    Step 2.

    If you want to get a thicker cream, then, accordingly, you need to take thick and greasier sour cream, natural and very thick sour cream is best. But if there is no such possibility, you can resort to one trick that will help get rid of excess liquid: transfer the sour cream into a cloth, dense bag and hang it over the sink in a cool place for several hours. During this time, the excess serum will drain, and the sour cream will become thicker.

  3. Step 3:

    Step 3.

    Transfer the prepared sour cream into a deep bowl in which you will beat the cream.

  4. Step 4:

    Step 4.

    Pour part of the condensed milk and beat at medium speed until smooth. Continuing to beat, pour in condensed milk until 1/3 of the mass remains.

  5. Step 5:

    Step 5.

    Add vanilla sugar to the bowl with cream and beat for 1-2 minutes. Then slowly pour in the remaining condensed milk and whisk for another 15 minutes. The cream should thicken and become lush. And if the cream is still too thin, then put a thickener for cream in it. In such a cream, you can add any fat-soluble food coloring at will. Put the whipped cream in the refrigerator for 30-40 minutes to stabilize the cream.

  6. Step 6:

    Step 6.

    Lush, airy, thick and delicate cream is ready! Have a nice use!

You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.

Condensed milk for cream should be taken only natural. It can contain only two ingredients, sugar and whole milk. Fat content is not less than and not more than 8.5%. The color has a yellowish tinge and is by no means white or grayish. It is available only in tin cans and is manufactured according to GOST. The lid should be marked M and 76. Its shelf life is exactly one year. If the timing is different, it's a fake.

Condensed milk can also be checked after opening. If you put a teaspoon of condensed milk in hot water , it will dissolve . But the fake will resemble curdled milk, floating in flakes. To believe that there is starch in its composition for thickening, drop iodine on it, the color will change to purple.

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Condensed milk with sugar - 324   kcal/100g
  • Vanilla sugar - 379   kcal/100g

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