How to keep sour cream from breaking up?
I have a jello salad that calls for making 1/2 of the jello, spreading a layer of sour cream after it is set. Then you add the other 1/2 of the jello atop and let harden. The new problem I am encountering is that bits of the sour cream rise and it’s unsightly. I drain the sour cream first, as well.
I should have mentioned that the second bunch of jello is room temperature and I spread it on ever so carefully.
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One comment a "How to keep sour cream from breaking up?"
Make sure 2nd layer of jello isn’t too hot when pouring it over – maybe even allow it to cool and start jelling before adding it.
Or maybe try a different brand or fat-level sour ceam?
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