A beautiful look and unique taste of any dessert is created thanks to the cream. Cake recipe can be created independently, guided by your taste.
It is only important to know the basic technological rules, for example, what can be changed in a step-by-step recipe without losing quality, and what is best left unchanged.
Step-by-step recipe of sour cream - basic technological principles
- Creams on the basis of cream and (or) sour cream are very popular. They are lightweight because they contain less fat than oil creams. Not everyone likes protein creams because there are eggs in their composition - in some people they cause allergies, and creams based on raw egg proteins are undesirable for children.
- Based on a basic step-by-step recipe, you can make sour cream with different flavors by adding fruit syrups, chocolate, dried fruits, and nuts to the main ingredients. But any additional ingredient, interacting with the main components of the cream, can give a new flavor, but degrade the texture, and in the preparation of any creams it is very important to achieve pomp and stability of the cream mass, because the cream is a cake decoration.
- Sour cream belongs to the group of milk creams. This is a hint for creative and thirsty people: sour cream is perfectly combined with cream, and in the recipe of sour cream you can use the combination of dairy products, if you need to adjust the fat content or enter the custard mass into the cream. In general, starting the preparation of any dish, it is desirable to study well the biochemical properties of the products, and in the confectionery business such knowledge is simply necessary to predict the result.
- The tender texture of cream cream has a drawback - instability and for this reason the recipe is used mainly to mix cake cakes and fill cakes from choux pastry. If, however, I want to decorate the surface of the cake with sour cream, then there are two options:
- Prepare sour cream and decorate them with a cake just before serving: it will keep its shape for a couple of hours;
- Add a gelling component to the cream. There is one caveat: gelatin has a characteristic flavor that is not in harmony with the sweet components of the dessert, so it is advisable to use agar to make sour cream soufflé. If the cake contains fruits or fruit jams, then pectin is suitable for creating a stable cream mass.
Detailed technology of making cream from sour cream - in a step-by-step recipe.
Basic recipe of sour cream with vanilla (step by step)
Ingredients:
Sour cream (30%) 750 g
Powdered sugar 240 g
Vanillin 12g
Additional components for other options of step-by-step cream cream recipe:
Dried apricots 250 g
Chocolate 150 g
Agar (gelatin, pectin)
Fruit syrup
Cream (33%) 200 ml
Cooking Technology:
1. Before you start, be sure to pay attention to the quality of sour cream: it should be only fresh, with a fat content of at least 30%. Ideal - 33-36%.
In commercial networks, sour cream with such a percentage of fat is not common. Basically, the maximum fat content of natural cream in the film or in the glasses is 25%. For sour cream, you can use a natural farm product. Of course, at home to determine the fat content in sour cream is difficult, if the packaging is not indicated. Focus on the appearance: sour cream should have a cream shade, be thick enough to hold the shape. Liquid cream contains a large amount of whey, and the cream from this product will bleed.
2. Cool the sour cream to 0-2 ° C, but do not freeze in any case. Dairy products, when cooled, acquire a denser consistency, as they contain animal fat, which solidifies when cooled.
3. Beat the sour cream in a deep metal container. It is advisable to pre-cool the dishes before cooking the milk cream so that it does not heat up too quickly when beating. To do this, you can hold the mixer bowl or bowl for some time in the freezer, and then put the sour cream in it. The second way: whip the cream, immersing the metal container in a large bowl filled with ice or very cold water. 4. It is very important to start beating by turning on the mixer at the slowest speed, and, as the cream thickens, gradually increase it.
5. Finally, it is equally important to stop in time: as soon as sufficiently stable peaks appear on the surface of sour cream, turn off the mixer immediately. If you overdo it with whipping, then the separation of whey will begin: after all, the sour cream contains only 1/3 of the fat, which is separated from the whey mass and turned into butter. Try to avoid splitting. Whipping time, approximately - 10 - 12 minutes.
6. Now about icing sugar: when to add it to sour cream and how best to do it?
In sour cream and other dairy products there are microorganisms for which sugar or powder is a food product. Noticed how quickly the process of separating fruit juice begins when sugar is added to fruit? The same thing happens with dairy products, with the only difference that fruit contains more yeast. Milk-borne bacteria begin to “eat” the sweet ingredient as soon as it is added to the sour cream, highlighting the product of its processing - carbon dioxide, which, under the influence of air, immediately forms water and a volatile component. The water will remain in the cream, make it liquid, which will spoil its quality and appearance. Of course, this reaction requires some time, and so that the microorganisms have as little time as possible, sugar powder should be added at the last stage of beating and in small quantities.
For those who love sweets, it is useful to know that there is a culinary technique that allows you to create the impression that there is a lot of sugar in the dish, but in fact they are covered with surface.
This culinary trick is based on the knowledge of human anatomy: the taste buds that recognize the sweet taste are located on the tip of the tongue, so it is enough to touch the surface layer of the cream so that the brain receives a signal - a very sweet cream! At the same time, it doesn’t matter that the cream inside is not that sweet anymore.
This is a hint: it is not necessary to add a lot of sweetness to the cream, but rather to put the cream on top of it on the cake, which will prolong its shelf life and avoid rapid spreading without disturbing the harmony of taste. Conclusion: add sifted powder to the cream, using half of the prepared volume. Use the rest of the product as a powder for a creamy surface: using a sieve, shake the powder on a cake smeared with sour cream.
7. In a step-by-step recipe, you should first indicate that vanilla for cream should be combined with powdered sugar, but in this case, recommendations for adding powdered sugar are much more important. Vanillin, cinnamon or other aromatic supplements, naturally need to be mixed with bulk cream ingredients.
8. If it is necessary to add liquid extracts for flavoring, then mix them with liquid ingredients:
- Add directly to the sour cream, whipping;
- Dissolve in syrup or in a spoon of milk, if you are preparing custard cream, add to the mixture at the end of cooking.
Depending on the creative concept of the home pastry chef, you can add additional ingredients to the basic recipe of sour cream to get a completely new step-by-step cream recipe on sour cream. Continue to prepare the cream, if you want more than the usual vanilla smell.
Other sour cream cream recipes
Prepare a basic cream, as described in the step-by-step recipe above. The technology remains unchanged, and additional ingredients will allow you to bring a touch of diversity.
• Add finely chopped pieces of dried apricots, which you must first wash and dry, so that water droplets do not fall into the cream. An additional component to such a cream can serve as “Amaretto” liqueur, and use thick apricot syrup for decoration.
• On the basis of sour cream, you can create interesting compositions with the addition of melted chocolate, cocoa, ice cream, honey to the main recipe. The principle of combining the components: combine a small part of the cream with any of the additional ingredients and add to the bulk in the final stage, when the cream is already whipped. After that, so that the cream does not settle, mix honey, chocolate or other additives manually, with a whisk or spatula.
• To the basic recipe of sour cream, you can add a custard mass made from cream and cornstarch, or from fruit juice. Be sure to keep in mind that milk or fruit jelly should have a very dense texture, with a minimum liquid content, and its weight in sour cream, prepared according to the basic recipe, should not exceed 25%. Sugar powder in this case should be added when brewing. Brewed mixture must be cooled before adding to sour cream.
Step-by-step recipe of sour cream - useful tips
- To remove excess moisture from the cream, add cocoa powder to it: the cream will get a chocolate flavor, become less moist and more stable. If you want the cream to remain white, add cornstarch.
- The stability of sour cream will give an oil emulsion, cooked in milk or cream.
- You can prepare it like this: beat vegetable oil (50-75 ml) in a strong foam using a blender. Then gradually add to it boiled cooled milk (1: 1), in a thin stream, and do not stop beating until the mass thickens. Use refined oil, odorless, or nutty to give the cream a pleasant flavor. Add the finished emulsion to the whipped sour cream, mix the whisk and apply on the surface of the dessert.
