Sour cream instead of heavy whipping cream?!

With Rosh HaShana coming up next week, I thought this was the perfect time to make and freeze Tehilla’s birthday cake. However, after popping into three local supermarkets, I discovered, to my dismay, that there’s a shortage of heavy whipping cream, which I needed to make the filling and ganache.

I had several alternative options: commercial plant-based alternatives (yuck!), coconut cream (I prefer it in fruity desserts, not chocolate-based cakes), or, which I was skeptical about at first, sour cream.

Whipped sour cream filling is a Soviet classic that goes great with chocolate cakes. But can you whip sour cream? Yes, if it’s fatty enough. I used sour cream with 27% fat. You can also strain sour cream to make it fattier – just place it in a cheesecloth-lined sieve above a bowl and let it drip for a while.

Whipped sour cream doesn’t turn out as lusciously fluffy as whipping cream, but the results are still delicious. The cream is a bit tangy, so you may potentially need to use more sugar. Powdered sugar is a must here, as granulated sugar won’t dissolve properly. I make my own powdered sugar by running granulated sugar through an electric spice grinder.

Whip well-chilled sour cream until it forms peaks. Gradually add the powdered sugar. Optional: add a tablespoon of instant vanilla pudding mix for more stable cream.

Sour cream also make smooth, silky ganache. Heat chocolate and sour cream at a 1:1 ratio over a very low flame on the stove. Mix constantly until the chocolate has melted. Chill until it’s the right consistency for frosting. Enjoy!