Sour cream and butter cream

Sour cream for cooking should be fresh, without any signs of fermentation, without sharp acidity. Better use of premium cream containing 30% fat. Just as cream, sour cream before whipping must be cooled strongly, whipping process conducted at a low temperature. Sour cream and butter cream are unstable during storage and are subject to immediate use in products that can be stored for 2-3 hours in a cool place.

68. sour cream no gelatine

For 350 s cream sour cream - 1 cup; Powdered sugar - 4 tablespoons. spoons; Vanilla sugar - 5 g

Put the pan with sour cream Smetana: untold riches of Russian cuisine   in cold water, on the ice or in the snow broom and beat the cream until a thick fluffy foam, which should be maintained at an elevated Venichka. Sift powdered sugar, mix with sugar and vanilla using Venichka mix with whipped cream.

69. sour cream with gelatin (BASIC)

To 350 g of cream sour cream - 1 cup; Powdered sugar - 4 tablespoons. spoons; Gelatin - 1 teaspoon

Prepare the cream prescription 68, but after beating pour it trickle warm (40 °) solution of gelatin, 1/2 cup cooked in water or milk. Cream flavored different substances that are added to the end of the whip before the introduction of the gelatin. The dosage of flavoring agents are given in the previous recipe.

70. The butter cream

To 400 g of cream: Cream 20 or 35% - ing fat - 1 cup; Powdered sugar - 2 tbsp. spoons; Sour cream 30% fat - 4 tbsp. spoons; Vanilla sugar - 5 g

Pour the chilled cream into a saucepan and sour cream, put the pan in cold water, on the ice or in the snow, and the contents of the broom beating until a thick, lush foam. Without stopping beating, add the sifted mixture of powdered sugar and vanilla sugar and mix well.

71. The butter cream with starch

To 500 g of cream: Cream 20 or 35% - ing fat - 1 cup; Sour cream 30% fat - 4 tbsp. spoons; Powdered sugar - 2 tbsp. spoons; Vanilla sugar - 5 g; Milk - 3/4 glass tumbler; Starch - 1/2 tsp

Prepare milky starch jelly. To this dilute starch half portion of milk. Another part of the milk to boil in a saucepan, pour in the boiling milk diluted with starch, mix well and cool to room temperature. Put the pan with the cooled cream and sour cream in cold water or ice and whisk until a thick, fluffy mass. Without stopping beating, add the mixture of powdered sugar and vanilla sugar, then pour the milk-starch jelly and mix.

Different creams

72. cream on cream margarine

To 200 g of cream: Cream margarine - 100 g; Condensed milk - 3 tbsp. spoons; Syrup jam - 2 teaspoons; Cognac or wine - 2 tablespoons; Vanilla sugar - 2 g

Condensed milk to boil and cool. Heat the margarine in a saucepan until the consistency of thick cream and beat him a wooden spatula or whisk until fluffy mass; then, without stopping whisking, add the condensed milk, syrup, brandy, vanilla sugar and mix well.

73. Peanut Cream

To 280 g of cream: creamy margarine or butter - 100 g; Roasted peanuts, finely crushed - 1 1/2 Art. spoons; Cocoa powder - 1 teaspoon; Powdered sugar - 3/4 cup; Vanilla sugar - 2 g

Beat margarine, as described in the recipe 72. Continuing whisking, add the peanuts and mix powdered sugar, cocoa powder and vanilla sugar and mix well

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