Coffee has long been an integral part of the life of almost every person. Different people prefer to drink it in different ways. Someone makes coffee as bitter and strong as a stone, but someone more likes the gentle combination of a sweet milky taste and coffee bitterness. But a versatile approach to the use of this ancient drink does not at all reduce its significance and the need for the constant development of cooking methods.
One recipe for deliciously brewed coffee is coffee with cream. Many lovers of latte, cappuccino are ready for a lot of things for the sake of foam, which should be thick, saturated so as not to fall after the first small movement of the cup, but to stay with dignity until the last sip. Restaurant specialists, who have already very well got their hands on this business, amaze not only with the structure of the foam, but also with the shapes that work out of it. Beautiful foam is also obtained in coffee machines, where special types of coffee have programs for such a result.
But what do ordinary connoisseurs of properly prepared cappuccino, latte, who do not have enough time or means to constantly enjoy these drinks in entertainment places and catering? Knowing how to whip cream in thick foam in your home kitchen will be a great way out. Then you can not only please yourself, but also amuse the invited guests, who also share the pleasure of taste.
The right choice of foam cream
To obtain the expected result in the form of thick foam, there are several rules that should be followed when choosing cream:
- You need to buy raw materials for thick foam in the store, after checking the storage and manufacturing time, as the cream should be fresh.
- You need to choose cream of the highest possible fat content, but not less than 30%, because otherwise the foam will not work or will fall almost immediately. The most suitable option is this product with a fat content of 33-36%. You can also take special cream, on which it is indicated that they are made "For whipping foam."
- So that the foam turns out to be thick, does not exfoliate during whipping, it is necessary to cool the cream, but it is also worth remembering that they should not be frozen or too cold. The most optimal cream temperature for whipping and getting foam is 3-4 degrees Celsius.
- It is impossible to prevent freezing and thawing of cream, which will be used to prepare the foam, since during the whipping process, delamination into two products will occur: oil and serum.
- You should not buy homemade cream for thick foam, as the whole result of work will disappear within a few minutes, that is, the foam will fall.
How to increase cream fat
If the store did not find the necessary product, do not despair. Cream less than the necessary fat content in any case will always be found in the refrigerator of the supermarket. There are several secrets that will help bring them to a condition of greater fat content, which is so necessary to get a thick foam. The first method was used by our grandmothers. It is very simple, but will take some time. It consists in boiling the existing cream a little in a water bath. In this way, excess water evaporates. Cream will become much fatter. Another option that already requires almost no effort is the method of adding a small amount of butter to low-fat cream. It itself has a large percentage of fat, which will increase it in cream. In addition to these two methods, you can also use a special powder that promotes the evaporation of moisture. This is a thickener, which also has the features of increasing the fat content in cream.
Foam whipping cream methods
There are several options for whipping cream into a thick foam. Among them are:
- Beating with a mixer.
- Beating by hand.
- Beating with a blender.
Although the latter option is used extremely rarely, since the blender is not suitable for this process. It’s better not to look for a way to whip cream into thick foam with a blender.
Cookware
To learn how to whip cream into thick foam with a mixer, the first thing to do is to cool not only the cream itself, but also the entire dishes. The corollas from the mixer, as well as the dishes in which the foam will be whipped and stored, should be put in the refrigerator for several minutes. When everything is ready, you need to shift it for a minute or two in the freezer. After completing all the preparatory processes, when the dishes and cream are cooled, you can proceed to the very moment of whipping.
Making a thick foam with a mixer
The first thing to remember is that you should not make any sharp and fast body movements. After pouring the cream into the container, you need to start whipping with a minimum speed, very slowly raising it to the maximum. This is best done every 3-4 minutes. When the cream begins to thicken and turn into foam, the speed must be reduced back to a complete stop, but just as slowly and gradually.
To get a thick foam from cream, you can not whip them in large portions. The best option would be a glass. It is also important to stop correctly. This is best done when a small patch, nose is formed when the mixer is reached, and the base itself does not spread even when tilted to the side. Whisking further, you can get them a little richer and denser. Then they will resemble those that are bought at the store in banks, already ready. If you do not stop at this stage, then in the end you get oil.
How to whip cream in a thick foam manually
We are studying another way to prepare a delicious dessert. Those who know how to whip cream into thick foam with a mixer can easily cope with a whisk. The processes are very similar, since the devices themselves are very similar. The only difference is that you will have to do everything manually, and this may take a little longer, but there is less chance of getting to the consistency of the oil. So, how to whip the cream into a thick foam without a mixer. In this option, it is also worth cooling all the components and getting to work, slowly moving the whisk on a plate with cream, gradually increasing speed. Only here is it necessary to ensure that the whisk moves exclusively in one direction during the whipping process. After gaining experience on how to whip cream into thick foam without a mixer, you no longer want to use the technique the next time. Indeed, by doing it manually, you feel and completely control the process.
Should I use a blender to get thick foam
A blender is not at all suitable for such a procedure as whipping cream in a thick foam for coffee. The only option may be to change the standard cutting nozzle on the whisk. Or, if there isn’t one, and you need to achieve the desired result, you just need to do all the movements at the lowest speed. The blender head is made up of cutting knives that simply exfoliate the cream. After this, the foam obtained by whipping in this way can be completely heterogeneous. She also falls very soon. Therefore, you should not waste effort and use the equipment for other purposes.
The secrets of using foam
The resulting foam is very strong and can be stored in the refrigerator for up to three days. It will be very tasty and beautiful to use it for coffee.
After she stands a little in the refrigerator, with the help of ordinary spoons it will be possible to form even different figures on your favorite drink, which will certainly please relatives and friends.