How to make cake cream thick without thickeners

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Cream for cake has be thick enough, otherwise it will simply not be possible to spread it on the pastry. The pastry will turn out “wet” and is unlikely to be a decoration of the festive table.

Details

The housewives try in different ways to prevent the cream from getting too liquid. The first popular method is the use of very fatty sour cream.

However, such an ingredient does not always provide the desired thickness to the cream.

The second option is the use of thickeners. However, not every housewife will want to use gelatin.

However, if you follow three simple but important recommendations, the cream will be thick and without special ingredients.

Preparation of sour cream

Before after use, it is advisable to discard this fermented milk product on cheesecloth and put it in some kind of container.

In a couple of hours, all excess moisture should leave the product.

Do not use the usual sugar

When preparing the cream, it is advisable to make the ingredient not granulated sugar, but powdered sugar.

Experience shows that the use of a smaller sweet component contributes to the thickening of sour cream.

Do not include mixer

You don't need to mix the components using any devices.

A whisk or even the simplest will cope with the task much better spoon.