Sour cream cream for sponge cake
Description
The cream is incredibly simple and quick to prepare. To make this cream, you'll need: 25% sour cream, one can of condensed milk, a mixer, and about 7–10 minutes. The most important thing in making this cream is the duration of whipping. There is no exact time limit here—you need to feel it. Usually, this skill comes with experience, but if you're doing it for the first time, don't worry! The cream should turn out smooth, fairly thick, and slightly airy. Do not whip for more than 10 minutes, and always use the highest speed! Wishing you success and delicious results!
Instructions
- 1
Step 1
Place the sour cream into a convenient deep bowl and add the condensed milk. Turn the mixer to maximum speed and beat.
- 2
Step 2
Beat until the sour cream and condensed milk are completely blended together, forming a uniform creamy mixture with a beautiful golden hue.
- 3
Step 3
Next, spread the mixture onto the biscuits, assemble the cake, and refrigerate for several hours so the cream sets well and absorbs thoroughly.
- 4
Step 4
The cream turns out smooth and glossy.