Nothing decorates a cake like a light airy cream with a delicate taste. Whipped cream is not only the decor of confectionery. They are also incredibly tasty. They can be served as an independent fruit dish. In addition, they can correct the taste of the cake itself (if, for example, the dough turned out to be too sugary or, conversely, not very sweet). Let's look at how to make whipped cream.
The product has the unpleasant feature that it is impatient to return to its original form, that is, to the liquid. Therefore, in confectionery factories, emulsifiers, stabilizers, gelatin, egg powder and other chemicals are added to the cream for stability of form. But all this affects the taste most sadly. But if you know how to make whipped cream at home, you can get an excellent cream with a consistency of thick foam.
It is very important to choose the right product. The stores sell several types of cream. If the package says "For whipping", most likely, emulsifiers have already been added to the milk.
Do not pay attention to these inscriptions - you just need fat cream. The first rule - and the main secret - of how to make whipped cream at home, is a dairy product of at least 30% fat. You can make cream yourself. It is necessary to put fresh farm milk to exfoliate, and after some time you just need to remove the thick, cream-colored mass from the spoon with the top. But so you risk getting a real oil when whipping. Therefore, home cream is recommended to be diluted with milk.
So, the product is selected. Now you have a task: how to whip the cream into foam? If you start working with a whisk or a mixer with a substance heated to room temperature, it will stratify in your serum and oil. To avoid this, the cream must be properly cooled. And not to the point where ice crystals will float in milk. Just put the jar in the refrigerator for several hours. In the freezer, you can put a whisk or nozzles for the mixer, as well as dishes in which you will whip the cream. In addition, it is worth preparing as many ice cubes as possible.
Before you make whipped cream at home, you need to take a wide and deep bowl. Then fill it with crushed ice. Already in this bowl we put a bowl in which we will whisk the dairy product. It, like corollas, should be icy. Separately, powdered sugar should be waiting in the wings. This is important: not sand, because it dissolves for a long time. And in cold foam, it remains sugar crystals. If you do not have powder, you can cook it yourself by simply grinding sand or refined coffee in a coffee grinder.
In this art - how to make whipped cream at home - also has its own secret. Start whipping with slow turns, only gradually increasing the speed of rotation of the corollas. When liquid foam forms, you can start adding powdered sugar. In no case, not once, but in small portions, without stopping the whipping process. If you plan to add vanilla, cocoa or lemon zest to the cream, you must first mix these ingredients with sugar, and then pour into cream. When the powder dissolves, you can gradually increase the speed of rotation of the corollas to maximum. Soon the foam will become hard and will no longer slide off the nozzles. Then it is necessary in the reverse sequence to gradually switch to the minimum speed and turn off the mixer.