You will need
    • 500g sour cream 25-30% fat;
    • 1 Cup (200g) of powdered sugar;
    • 3G of vanillin;
    • a fixer for cream (1 or 2 sachets)
    • or 2 tsp corn starch-
    • or 200g of butter + sugar syrup 2 tbsp sugar and 2 tbsp water
    • or 1 sachet (10g gelatin) + 5 tbsp cold milk or cream 10% fat.
Prepare the sour cream. To do this, take a fat cream (25% fat) at room temperature and beat it for 1 minute on low speed of mixer. Then add powdered sugar and vanilla and beat on medium speed for about 3 minutes. Add a fixer for cream, mix slightly with mixer on low speed and whisk on the highest speed (within 7-10 minutes). Put in refrigerator for 15-20 minutes.
Remove the sour cream from the fridge and lightly beat with a whisk. If the cream is thick enough, add another bag of fixer for cream or 2 tsp of corn starch. Mix on low speed for a minute, then beat at high speed 3-4 minutes and again put in the refrigerator for 15-20 minutes.
Thicken with the sour cream you can use oil. In this case, get cream and sour cream, it will be more "heavy" compared with just sour cream, but equally delicious. To thicken sour cream with oil, it should remove from refrigerator and let stand at least 40 minutes at room temperature. The butter should be warm. Lukewarm sugar syrup add in the sour cream, stir. Constantly whisking soft butter on medium speed of mixer, carefully, spoonful by spoonful, enter the sour cream. Finally, whisk for 30 seconds on high speed. To use this cream immediately, and you can slightly cool it in the fridge.
Another way to thicken the sour cream to make it graviola soufflé with gelatin. The taste of this souffle is very mild, perfect with berries and fruit. To turn the liquid sour cream in a thick and tasty graviola soufflé, pour the gelatin in a small saucepan or bowl, which then can be heated. Gelatin fill with milk or cream, mix well and let stand 7-10 minutes. When gelatin swells, put the pan on low heat and, stirring constantly, heat until the gelatin until it is completely dissolved. Let cool, pour in the sour cream, beat with a mixer at low speed 1 minute, and refrigerate for 20-30 minutes. Then, remove from the refrigerator and place on the cakes, smoothing the cream with a spatula or a wide knife dipped for a few seconds in boiling water.