How to make a cream from condensed milk and sour cream?
Reading time - 3 minutes.
Sour cream and condensed milk are classic cream products for various desserts.
Sour cream is not just an alternative to butter, which is traditionally part of a cream with condensed milk. It is the preferred option because:
- preparation is as simple as possible: 2 products are simply whipped with a whisk;
- reduces the fat content and calorie content of finished baked goods with cream;
- gives the cream a light sourness, which makes the dessert delightfully delicious;
- such a cream is rarely allergic, even in children.
The only difficulty that arises when replacing butter with sour cream is that sour cream has a very liquid consistency. There are three options for how to prepare it for the cream:
- Sour cream should be fat (more than 25%), it is better to buy in a dairy store.
- Sour cream must first be thickened - do with sour cream in the same way as with whey when making homemade cottage cheese. Transfer it from the jar to cheesecloth, make a cupboard and hang it up. And in less than an hour, the moisture will drain out and the sour cream will thicken. Put it in the refrigerator while you bake.
- Can boil condensed milk to a dense consistency - then sour cream cannot make the cream liquid.
- For the cream, you will need a small can of sour cream and a can of condensed milk. Beat with a mixer.
Last update Author / Editor - Lydia Ivanova
How much to cook / Tips / How to make a cream from condensed milk and sour cream?