- Prepare the Sour Cream:
- Choose sour cream with a fat content of 20%. If your sour cream contains less fat, consider using a thickener to help the cream hold its shape better.
- If using low-fat sour cream, strain it through cheesecloth to remove excess liquid. You may need to use 30% more sour cream than indicated in the recipe.
- Alternatively, you can use heavy whipping cream with a fat content of 33% or more.
- Mixing the Cream:
- Add the thickener to the sour cream, if necessary, and stir the mixture at low speed with a mixer. Be careful not to overbeat the sour cream, as it may become too liquid.
- Beat the boiled condensed milk separately with a mixer for about a minute to soften it.
- Combining the Ingredients:
- Gradually add the softened condensed milk to the sour cream, spoon by spoon, mixing thoroughly after each addition at low mixer speed.
- Adjust the ratio of sour cream to condensed milk according to your taste preferences.
- Variations:
- You can also use regular, unboiled condensed milk for a slightly different taste. However, you may need to add more thickener to achieve the desired consistency.
- Final Touches:
- The cream has a subtle sourness from the sour cream and a soft caramel flavor from the condensed milk. It is moderately sweet and does not spread, making it perfect for layering cakes.
- This recipe yields enough cream for a honey cake made of 9 layers with a diameter of 22 cm.
This delightful cream is quick and easy to prepare, making it an excellent choice for any dessert. Enjoy its smooth texture and delicious flavor with your favorite cakes!
