Caramel Sour Cream Dessert Cream

Thick, holds its shape well, for cakes and other desserts! The cream made from boiled condensed milk and sour cream is light and airy, does not spread, and is perfectly applied from a pastry bag. It has a caramel taste and pleasant sourness. It is very easy to prepare and almost everyone succeeds the first time.
cook time: 40 min
Ava Prescott
Caramel Sour Cream Dessert Cream

Nutrition Facts (per serving)

265
Calories
14g
Fat
29g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Sour cream 350 g
Boiled condensed milk 350 g
Thickener 10 g

Recipe instructions

Step 1

Step 1
How to make cream from boiled condensed milk and sour cream for a cake? Very simple. First, prepare all the necessary ingredients. Choose fresh sour cream, with a high percentage of fat content (preferably at least 25%), then the cream will whip better and be thick and stable. If you wish, you can also add vanillin or vanilla sugar to the cream. If the chosen sour cream turns out to be sour, you can also add a little sugar, depending on your taste.

Step 2

Step 2
First, place the sour cream on cheesecloth for 20-30 minutes so that the excess whey drips off and the sour cream becomes thick.

Step 3

Step 3
Beat the sour cream with a mixer or whisk until fluffy, beat briefly, do not forget that if you beat it too much, the sour cream can turn into butter.

Step 4

Step 4
Add one spoon of boiled condensed milk to the sour cream and beat until smooth.

Step 5

Step 5
Then gradually add the rest of the condensed milk to the cream and beat until the lumps of condensed milk disappear.

Step 6

Step 6
Add a thickener for cream or sour cream to the cream, with it the cream will hold its shape better and longer. If the sour cream is very fatty and thick, you can omit the thickener if you wish.

Step 7

Step 7
Beat the cream well for 1-2 minutes, the cream will be ready as soon as it stops spreading in the bowl. Then put the sour cream and boiled condensed milk in the refrigerator for 20-30 minutes.

Step 8

Step 8
You can safely coat cakes and pastries with the finished cream, decorate the cake, and also make various confectionery products from the cream. Happy cooking!

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