Use yogurt instead of cream for decoration

Yogurt can also be used instead of cream to make frosting. To make sour cream, you need to prepare yogurt and light cream. Stir it thoroughly and leave it at room temperature for about 12 hours to completely solidify, then refrigerate it. It is not particularly difficult to make and is relatively simple. Let’s learn how to make cake decoration using yogurt instead of cream.

Use yogurt instead of cream for decoration

1. Production of sour cream

Ingredients: 350ml whipping cream, 50ml yogurt Method: Mix the whipping cream and yogurt evenly, leave at room temperature for 8-12 hours until completely solidified, then transfer to the refrigerator

2. Sour cream glaze:

80g sour cream, 10g sugar, 15g lemon juice

3. Sour cream decoration

80 grams of sour cream, 10 grams of sugar, 15 grams of lemon juice, and 10 grams of jelly chips.

4. Sour Cream Frosting

Ingredients: 100 grams of light cream, 30 grams of sour cream, 5 grams of fine sugar, 15 grams of gelatin. Method: 1. Add sugar and gelatin water to the whipped cream just taken out of the refrigerator, and beat with an electric whisk at high speed until the whipped cream becomes thick and hard with obvious lines. At this time, the whipped cream on the whisk head is in a short triangle, which is basically close to dry foam. (The reason for beating into dry foam is that the sour cream to be mixed in later is semi-liquid) 2. Add sour cream and mix gently with a hand whisk or rubber spatula. Fit a piping bag with a small daisy-shaped nozzle, use the same method to fill it with sour cream frosting, and squeeze it on the surface of the cooled cake (small cup).

Wash the yogurt jar with boiling water and dry it. Pour in light cream, milk, starter and sugar, stir evenly with a clean spoon, cover with a lid, and put it in a yogurt maker for fermentation. Six hours is enough in summer and eight hours in winter.

Cream, also known as ice cream, ice cream, and klim, is a yellow or white fatty semi-solid food extracted from cow's milk or goat's milk. It is a dairy product made from the top layer of raw milk with a higher milk fat content before homogenization.

Because after the raw milk has been left to stand for a period of time, the fat with lower density will float to the top. In industrial production processes, this step is usually completed by a separator centrifuge. In many countries, cream is divided into different grades according to its fat content. The light cream and fresh cream commonly seen in the domestic market actually refer to animal cream, that is, cream extracted from natural milk.