It's not a secret for anyone that the taste of a cake depends on which cream you choose to impregnate the cake . You have certainly tried products with sour cream or impregnation based on condensed milk. And today we offer variants of a cream in which these two magnificent bases are combined. Sweetness of condensed milk is softened by sourness and creamy taste of sour cream, creating a delicious flavors duo.
Cream for the honey with boiled condensed milk, sour cream and butter - recipe
Ingredients:
- evaporated milk - 380 g;
- butter - 175 g;
- sour cream with a fat content of not less than 25% - 200 g.
Preparation
We get the cream butter from the fridge beforehand and give it some time to soften it. Then connect it with boiled condensed milk in a deep bowl and beat with a mixer until a lush, uniform and shiny mass is obtained. Then add well-cooled sour cream and whisk again until it is airy. Ready cream let cool in the refrigerator and only then proceed to smearing the cakes.
Cream for Napoleon with condensed milk and sour cream
Ingredients:
- condensed milk - 250 g;
- sour cream with fat content more than 30% or cream - 550 g;
- lemon juice - 30 ml;
- cognac or rum - 20 ml.
Preparation
Sour cream with fat, be sure to put thirty percent or more in a deep bowl and beat it up with a mixer to a splendor. Without interrupting the whipping procedure, add the condensed milk and juice of half a lemon in small portions. At the end of whipping we pour cognac, rum or vanilla extract for flavor and additional taste. This cream can be used to impregnate not only Napoleon, but also for any other biscuit or honey cakes.
How to make curd cream for biscuit with sour cream and condensed milk?
Ingredients:
- sour cream with a fat content of at least 30% - 450 g;
- cottage cheese - 450 g;
- evaporated milk - 380 g;
- vanilla sugar - 75 g.
Preparation
Cottage cheese grind through a fine strainer or crush the blender until smooth. Then add the sour cream, stir and beat with a mixer or blender until fluffy and airy. Now add the vanilla sugar and the condensed milk and whisk again nicely. Such cream is perfectly combined in a biscuit cake with pieces of fresh or canned fruit or berries.
Cream for cake with condensed milk, sour cream and bananas
Ingredients:
- sour cream with a fat content of at least 30% - 450 g;
- ripe bananas - 400 g;
- Condensed milk - 380 g.
Preparation
Sour cream whisked thoroughly until fluffy, continuing to whisk, add condensed milk and pre-peeled and mashed to the state of puree bananas. We beat for a few more minutes, and immediately we can start to impregnate the cream cake with cream.