At first glance, it seems very easy to whip the cream. But if you do not know some features and secrets, then as a result you may not get a beautiful and tasty treat. Basically, whipped cream is used to decorate confectionery or as a complement to various desserts. How to whip cream correctly? This will be discussed in this article.
First, let's figure out what cream is. They are collected from the top of whole milk. They have high fat content and significantly increase the nutritional properties of foods and dishes to which they are added. If you decide to whip the cream, then you need to choose them correctly. They must be very fat. Choose a product with a fat content of at least 30 percent. Then you will not have a question how to whip cream, because this process will be much easier. If they are less greasy, then you can simply add them to tea, porridge or coffee.
If you take a natural product with a high percentage of fat content, you can whisk them without adding other ingredients. But it should be borne in mind that with prolonged whipping, they can turn into oil. Therefore, do not overdo it. They must have an airy consistency. Whip the cream at minimum speed so that they do not settle. If you want to sweeten them, then add powdered sugar to them. It must be added in the process of whipping, when the cream will already have some splendor. In the case when you add sugar, do it before whipping, so that it has time to dissolve. Other ingredients, such as coffee, liquor, cocoa or flavors, should also be added when the cream is ready and only in small proportions.
Before whipping, the product must be cooled. Ready cream should be handled very carefully so as not to destroy the air bubbles with which they are saturated during whipping. Only in this case will they be airborne.
Now on sale are cream of vegetable origin. They are whipped with the addition of starch or powdered sugar. The process is not much different from preparing a natural product. Now I will tell you how to whip cream of plant origin. Unlike a natural product, they have a higher resistance and are ideal for decorating a cake. Such cream has a delicate taste and their whipping does not cause any problems. First you need to cool them. If the cream does not whip, then the wrong (too high) temperature may be one of the reasons. We also cool the accessories for whipping: dishes and whisks.
For 200 ml of cream, and this is approximately one glass, take a tablespoon of powdered sugar with a slide and one teaspoon of starch without a slide. Beat all ingredients with a mixer for 15 minutes. We set the minimum speed. During whipping, the cream is saturated with air and becomes very airy. Therefore, in the future we carefully use them for their intended purpose.
How to replace cream? If there is no cream at hand, then take sour cream with high fat content. The whipping technology is the same as for cream.
Usually there are no special problems with the preparation of whipped cream, if all the rules are followed. The most important requirement is the good quality of the original product. They must be fresh and fat. Cream with lower fat content is more difficult to whip into lush foam. But if they are natural, you should make sure that they do not turn into oil. If the cream does not whip, then you can throw them on a sieve and remove excess moisture. Then continue whipping only at minimum speed.
Here, perhaps, are all the tips for those who don’t know how to whip cream. If you use these recommendations, you can prepare a great addition to any dessert.