Sour Cream and Condensed Milk Frosting
A tasty, delicate, simple, and quick frosting made from three ingredients. It takes only a few minutes to whip up, and you've got a wonderful cake frosting! What does it taste like? Like slightly melted vanilla ice cream - perfect for spreading between layers of honey cake, sponge cake, or puff-pastry layers.
Cooking method
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Step 1:
How do you make sour cream and condensed milk frosting? Gather all the ingredients you'll need. Take the products out ahead of time so they're at room temperature. If you're soaking dry cake layers, you can use sour cream like the one shown in the photo, in a 1:1 ratio with the condensed milk.
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Step 2:
If you want a thicker frosting, use thick, high-fat sour cream - natural, very thick sour cream is best. But if you can't get that, there's a trick to remove the excess liquid: transfer the sour cream into a tight cloth bag and hang it over the sink in a cool spot for several hours. The excess whey will drain off and the sour cream will thicken.
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Step 3:
Transfer the prepared sour cream into a deep bowl, the one you'll beat the frosting in.
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Step 4:
Pour in some of the condensed milk and beat at medium speed until smooth. Keep beating and adding condensed milk until about 1/3 of it is left.
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Step 5:
Add the vanilla sugar to the bowl and beat for 1-2 minutes. Then slowly pour in the rest of the condensed milk and beat for another 15 minutes. The frosting should thicken and become fluffy. If it's still too thin, add a cream stabilizer. You can also add any fat-soluble food coloring if you like. Chill the whipped frosting in the fridge for 30-40 minutes to set.
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Step 6:
Your fluffy, airy, thick, delicate frosting is ready! Enjoy using it!
- You can swap the sour cream for cream of any fat content. But remember, the fat percentage of the sour cream or cream you use determines the calorie count of the dish.
- Use only natural condensed milk for the frosting. It should contain just two ingredients: sugar and whole milk, with a fat content of exactly 8.5%. The color should have a yellowish tint - never white or grayish. Real condensed milk comes only in tin cans. Quality condensed milk should have a shelf life of about one year; if it's different, it may be an imitation.
- You can also check condensed milk after opening it. If you drop a teaspoon of condensed milk into hot water, it will dissolve. An imitation will look like curdled milk, floating in flakes. To check whether it has starch added as a thickener, drop some iodine on it - the color will turn purple.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Vanilla sugar - 379 kcal/100g
