Currently, every housewife is familiar with more than one hundred recipes for different pastries and cakes. An important role in these goodies is assigned directly to cream, whipped until airy foam. In addition to the fact that these products are very tasty, it is also considered useful. Cream contains about 150 useful fatty acids and vitamins for the human body.
Many in the process of cooking wonder how to whip the cream, so that in the end we get the desired result. The process, I must admit, is not easy. You can say more - in cooking, it is considered one of the most difficult. Often, housewives encounter a problem when everything is cooked according to the recommendations, but when decorating a cake or cake, the cream turns into something completely unlike airy foam. It sometimes happens that frustration overtakes in the process of whipping, since in inexperienced or inept hands this product can easily turn into oil or even stratify. This fact is able to spoil not only baking, but also a festive mood.
The situation is not hopeless if, when deciding how to make cream, follow some tips and recommendations. If you do not retreat a bit from the leadership, there is a real chance to please your loved ones with an amazing, and most importantly, the most tender dessert.
The first thing to do is to carefully prepare the whipping tool and the product itself. Cream is recommended to be used only with an indicator of 30% fat content. For cooking, it is better to use not a blender, but a mixer. The most important condition for solving the problem of how to whip cream is chilled products. For this purpose, for some time before preparing the dessert, cream and all used dishes must be refrigerated. When cooling, it is necessary to ensure that the product does not freeze, if this happens, the cream will necessarily delaminate.
The second thing you need to monitor during the cooking process is clarity in the whipping itself. Only in this case, when deciding how to make whipped cream, it will be possible to achieve a 100% result.
It all starts with the fact that a portion of cream is poured into a suitable chilled container, and the whipping process with a mixer is started. First you need to turn on the small revolutions of the device, then medium, and only after a certain time you can connect large ones. If you ignore this sequence, there is a risk instead of cream as a result of getting oil, albeit of high quality, but still not quite what you need. The ideal solution would be to keep the container on top of the ice in the whipping process so that the product constantly cools.
On the question of how to whip cream, it is important to observe one more point. When whipping, it is recommended to constantly monitor their surface. As soon as such a thing as strips from the corolla appears, the revolutions must be reduced, but in no case should the device be turned off abruptly - the cream will immediately fall off. Before the mixer stops completely, you can add the necessary amount of sugar or powder.
If the cooked dessert is not planned to be immediately consumed, then in addition to powder or sugar, you can add a little gelatin, previously dissolved, then the cream will retain its shape for much longer.
So, the problem of how to whip cream is solved, the dessert is ready. They can decorate cakes or cake, you can make just a gentle dessert. For example, put the cream in portions in a beautiful bowl, and sprinkle with grated chocolate on top or add to the mass of fresh berries. There are many options, it all depends on the availability of products, desires, it will also take a little patience and imagination.