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Old 07-02-2006, 09:52 AM   #1
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Soured Cream?

i found this recipe for chocolate brownies and it says for the topping (like an icing kinda topping) that i need to combine soured cream and melted chocolated to spread on the top and leave it in the fridge to set.

now im kina confused with what they mean by soured cream, cuz it can't be sour cream cuz that sounds pretty wrong for a brownie recipe, and im not sure whether it needs to thickened normal cream

can someone help me out here please

btw im from aust, (cuz some terminolgy differ in cooking and other stuff)

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Old 07-02-2006, 10:00 AM   #2
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i'm not sure but i'm thinking it's supposed to be sour cream.
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Old 07-02-2006, 10:10 AM   #3
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i dont think im prepared to use sour cream, as im making it for a special occasion, so can anyone help me what i should combine the choc with to use as a similar topping to be set in the fridge

(the recipe only asked for the soured cream and melted dark choc)
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Old 07-02-2006, 10:11 AM   #4
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marissa, if you post the recipe we can take a look and see if it sounds good or if we can come up with an alternative topping for you.
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Old 07-02-2006, 10:12 AM   #5
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I'm also going to say sour cream. Sour cream icing is a fairly common recipe, usually pretty simply just sour cream, sugar, and some sort of whipped cream as well. There is also coconut added many times.

Try it with sour cream :) I'm sure you'll be suprisingly delited.

Gruss,
Jason
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Old 07-02-2006, 10:33 AM   #6
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Sour cream--not "soured" cream. It is thick and will make a tangy "icing".
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Old 07-02-2006, 11:28 AM   #7
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You buy sour cream in the dairy section at your super market. The brand names are either Deans, Swiss Valley or Daisy and more I'm sure. It comes in 8 or 16 oz. containers. You use it in cooking or put it on baked potatoes.
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Old 07-02-2006, 11:44 AM   #8
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Remember, she's from Austrailia, and may not have the same brands as here.

Marissa, I would concur with what others have said of posting the recipe so we all can take a peek and try to help make sense of it. I agree with the others that what we call sour cream (a creamy, almost yogurty in consistency) is oft used in desserts. Soured cream, in my "dictionary" would be cream in liquid form past its expiration date.

Worst case scenario, ditch the sour(ed) cream and replace with mascarpone?
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Old 07-02-2006, 12:04 PM   #9
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Quote:
Originally Posted by BigDog
Soured cream, in my "dictionary" would be cream in liquid form past its expiration date.
Actually, sour cream is exactly that... cream that has naturally soured. Now, todays manufactured sour cream obviously has extra bacteria and stabalizers added to it, but soured cream is sour cream :)

The difference between spoiled milk/cream and sour cream, is the bacteria. Milk doesn't turn into sour cream after it spoils because too much of the wrong bacteria are present. The production of sour cream has to be fairly controlled so that only the correct bacteria are present to produce lactic-acid (which gives it the sour taste).

And to make homemade sour cream, you can mix cream and buttermilk (buttermilk has the bacteria you're looking for) in an air tight, sterilized jar, then just leave it in a warm place overnight until it gets thick.

Here's a good web reference for the definition:

http://www.answers.com/topic/sour-cream

Gruss,
Jason
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Old 07-02-2006, 02:30 PM   #10
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I've seen recipes for that before, & yes they do mean "Sour Cream". I don't know what area/country you're from Marissa82, but here "sour cream" is a really thick commercially-made semi-fermented milk product.

And yes - believe it or not, it can taste absolutely FABULOUS when combine with desserts - chocolate, cheesecake, custards, puddings. It's an extremely versatile ingredient.
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