Spicy sour cream cream with condensed milk for cake

Name: Spicy sour cream cream with condensed milk for cake
Total time: 20 min
Yield: 8
Ingredients: 200 g Sour cream; 200 g Condensed milk; to taste Carnation; to taste Cinnamon

Spicy cream for cakes made from condensed milk and sour cream! Many people love cakes with condensed milk, but cream made from condensed milk and butter already seems banal in taste. You can also simply and quickly prepare a delicious and delicate cream from condensed milk with sour cream. Sour cream perfectly softens the sweetness of condensed milk. And by adding, for example, one of such products as vanillin, lemon juice, nuts or cognac, each time you can get a new and original taste that your guests will definitely like.

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16536

Emily Gonzalez

Recipe author

Spicy sour cream cream with condensed milk for cake

Calories

134kcal

Protein

3g

Fat

7g

Carbs

15g

*Nutrition per serving

Ingredients

Servings: 8

200g

200g

to taste

to taste

Step-by-step preparation

Cooking time: 20 mins

STEP 1
How to make cream from condensed milk and sour cream? Let's prepare the ingredients for the cream. The cream is so simple in composition and method of preparation that even a young and novice housewife can handle 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. The sour cream for this cream should be as thick and fat as possible, always more than 20% fat.
STEP 2
Condensed milk can be boiled if desired, then the cream will have a caramel taste and color, in addition, the cream will be much thicker than from unboiled condensed milk. It is better to use condensed milk to make natural cream, consisting only of milk and sugar. Cream made with condensed milk from vegetable fats will not work. I’ll tell you below how to thicken cream from sour cream and condensed milk.
STEP 3
Pour the sour cream into the Bleeder bowl. Be sure to beat at the average (and not at maximum speed), within 2-3 minutes. It should become a more air. Bank of condensed milk pour into a bowl with sour cream portions, continuing to beat the mass. When all condensed milk will be laid out into the blender bowl to sour cream, add spices to taste. Beat the mass for about 15 minutes at an average speed. The mass should thicken significantly and increase in volume
STEP 4
It is better to put the finished cream in the refrigerator for at least half an hour to cool before using it to layer the cake. It is necessary to apply the cream to completely cooled cakes, otherwise the cream will melt and “float”, and the cake will be ruined. Cream made from condensed milk and sour cream is perfect for layering biscuits, honey cakes and puff pastry cakes. The cream is ready. Bon appetit!