How to thicken a sour cream-based pastry cream?
I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream and sweetened condensed milk. The cream, the way it is - is runny. It is good (and also preferable) for getting the layers of my cake moist. But then, I need to keep a layer of the same in between the layers of the cake and that's where I face the problem: it all runs off. I would like to thicken it. What I had in mind is consistency of a vanilla pudding or, maybe, even a bit thinner. I tried xanthan gum, but I don't like the texture: it is too slimy. I tried tapioca flour, but nothing happens (maybe I did something wrong). Anyone has the experience? Until now, I kept thinking that heating was not an option and that I had to keep the sour cream cold, but now I thought that maybe it is what I will have to do. I am just not sure if heating it will degrade its quality as the end product will be the type of cake that needs to be refrigerated.
Best Answer
I'm wondering if mixing in some cream cheese in addition to, or in place of a portion of the sour cream, might help thicken things without altering the taste profile too much.
Sour cream is roughly 73% water, while cream cheese is only around 53% water. That may be a way to reduce some of the water content without having to resort to heat.
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Quick Answer about "How to thicken a sour cream-based pastry cream?"
I think I would go with double cream. It's really thick once whipped (careful not to split it by overwhipping it). Then fold gently your sour cream and condensed milk mixed together into it, preferably with a maryse. You could also add some gelatine if that's not an issue for you.How do you thicken runny sour cream?
Before adding to any hot liquid, bring sour cream to room temperature. Add 1 tablespoon of flour to 1/2 cup of sour cream used as a thickener to discourage curdling.How do you thicken pastry cream filling?
The cream is too liquid: in a separate bowl, mix a little bit of cornstarch (start with 1 tablespoon, it is usually enough) with a splash of milk then add it to the cream away from the heat. Whisk really well to combine, then place back on the stove and keep whisking until the cream thickens. Repeat if needed.What to do if sour cream is to watery?
Simply dipping a chip or spoon into the cream breaks those cell walls, which allows the whey leak out. The solution? Just stir it back into your sour cream and you're good to go \u2014 but first, check to make sure your sour cream hasn't started to go bad.Can sour cream be used as a thickener?
Heavy cream, sour cream, or yogurt are all excellent for thickening soups and sauces, but you have to be careful about boiling them or they may break and curdle.Pastry cream Diplomat How to Make // Pastry cream for Cake
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Answer 2
I think I would go with double cream. It's really thick once whipped (careful not to split it by overwhipping it). Then fold gently your sour cream and condensed milk mixed together into it, preferably with a maryse.
You could also add some gelatine if that's not an issue for you.
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