How to cook whipped cream?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This treat is one of the favorite treats of many sweet teeth. Whipped cream is a delicacy that can decorate a tea party on weekdays or on a holiday, console an adult in moments of sadness, distract and calm a capricious baby. This product is used in the preparation of a wide variety of desserts.

Whipped cream, perhaps the most desirable delicacy for both adults and children, can be easily purchased at the supermarket today - it is sold in special metal cans. According to reviews, this product of the modern food industry is distinguished by an excessively sugary taste and a bright chemical aroma. For this reason, many housewives try to make whipped cream at home. The desire to pamper your family with a product that is not only tasty, but also safe for their he alth, is quite understandable. But here's how to make whipped cream correctly so that it turns out airy, keeps its shape well and becomes a real decoration of the table? Not every housewife knows about this today. The materials offered in the article will help you figure out how to make whipped cream at home.

About product selection

Experienced chefs recommend using a product with a fat content of at least 30% to make whipped cream. Attempts to whip 10-20% cream usually do not lead to a positive result, because they are too thin. In low-fat cream (less than 30%), homemade confectioners recommend adding gelatin - it will help keep the shape of the dessert, but the appearance and taste of the resulting whipped cream will be different. Sometimes an egg is added to a product with insufficient fat content, but, according to reviews, housewives are often unhappy with the result.

The cost of vegetable cream is cheaper than animal cream, but many people prefer animals that are obtained from milk. According to many housewives, it is good to use homemade cream for whipping. Initially, they are quite thick, similar to high-fat sour cream. Such a product is diluted with milk or cold water using the proportions: 300 ml per 120 ml of water (cold) or 100 ml of milk (cold).

What kind of cream can be whipped? About product density

The density of cream for whipping from different manufacturers varies. Sometimes the product is thick, holds its shape well and resembles sour cream in its consistency. In some cases, the cream is liquid, like milk, pours easily and does not hold its shape at all. Both options are normal, with proper skill, they whip well.

About temperature

Product temperature is an important factor to consider when you want to create a delicious and beautiful dessert. According to the recipe for whipped cream beforethey need to be chilled before starting the process. Otherwise, the product will separate into oil and whey. On the other hand, you shouldn't overdo it either. Frozen (ice) cream or with pieces of ice is much more difficult to whip. Experts do not recommend cooling the product in the refrigerator at the far wall.

About utensils and whipping equipment

All utensils and utensils used to prepare any whipped cream recipe at home should also be cooled - before starting the process, put the beaters from the mixer in the refrigerator, as well as the container in which the product is placed.

Experienced housewives do not recommend whipping cream with a blender, unless it is equipped with an appropriate whisk attachment. According to connoisseurs, cream is better whipped either with a conventional mixer, or (in the old fashioned way) by hand - using a whisk. Ideally, it should be absolutely cold.

How is sugar added to cream?

Some craftswomen note that instead of sugar for making whipped cream (the photo below shows a general view of the treat), it is better to use powdered sugar. This is explained by the fact that modern manufacturers add a stabilizer to cream, the fat content of which is 30-33%. Thanks to this, the product is whipped much faster, so the sugar simply does not have time to dissolve in them. There is no such problem with powdered sugar, it melts quickly enough and is easily stirred in the whipped mass. It is recommended to add vanillin to powdered sugar. If purchasedpowdered sugar is missing, you can make it yourself: grind sugar with vanilla in a blender bowl.

The amount of added sugar (powder) depends on the preferences of the confectioner and the characteristics of the recipe. For whipping a standard package of cream (500 ml) with a fat content of 33% powdered sugar, 50-60 grams is usually enough.

You need to learn how to properly add powder or granulated sugar to cream. You should not pour everything at once, since a large volume is more difficult to dissolve. In addition, sugar or powder is never added before the process begins, as this will make the product heavier and not fluffy. According to many craftswomen, sugar should be added to cream after it has been whipped a little. Continuing to beat, pour in the powdered sugar in a thin stream. After that, slightly increase the speed. In no case is it recommended to make sharp, jerky movements. Beat the sweet product with love and slowly.

How long does it take to whip?

Cooking time depends on many factors. These include the amount of cream whipped at one time, the speed at which it is whipped, and the brand of the product itself.

About Volume

If a mixer is used to whip cream, whip up to 250-300 ml of product at a time (about half a pack). Whipping cream should not exceed 500 ml when using a whisk and manual operation.

About speed

A big mistake is to use at the very beginning of the process of whipping creamhigh speed of the mixer or (in the case of manual operation) intensive movements. Work should begin with the lowest speed that is allowed in the mixer. Gradually, the speed can be increased. Then, while continuing to beat, sugar is added, after its dissolution, the whipping speed can be continued to increase. At the end of the process, experienced confectioners do not recommend abruptly turning off the mixer or stopping work. It should be done in the reverse order: gradually reduce the whipping speed to a minimum. After that, the mixer is turned off (finish beating manually).

About brand

The whipping time largely depends on the brand of cream used. The Petmol brand is called one of the most common. According to experts, on average, the cream of this brand is whipped in five to seven minutes.

Technology

If there is not enough cream, and the whisk is peeking over their surface, it is necessary to tilt the container with the product so that the tool is completely covered with it.

Circular or any other movements with a mixer (whisk) over the container with the product are not recommended. The cream should circulate on its own.

Gradually increasing the speed, you should wait for the moment when the circulation of the product stops. It seems to freeze, and only the mixer or whisk blades continue to move in the container. From this point on, you should start reducing the whipping speed (otherwise the cream will turn into butter). After stopping whipping, check the quality of the product. Cream that is whipped properly should hold its shape well anddo not spread over the surface.

About supplements

Sometimes additives are used to enhance the effect when working with cream. Mostly, in order for the product to beat better, add lemon or gelatin.

How is gelatin added?

Before adding to the cream, it should swell. Next, the gelatin is heated until the granules dissolve. Then it is cooled and added to lightly whipped cream.

Why does cream need lemon?

If the cream does not whip and does not thicken in any way, you can try to "save" it. To do this, add a little lemon juice to the container with the product. 200 ml of cream will require juice made from about a quarter of a lemon. It is gradually poured into the cream, continuing to whisk. Thanks to the citrus acid, you should get a thick creamy mass.

Whipped Cream Cake: Three Preservative-Free Recipes

We suggest using three ideal, according to many housewives, recipes. It takes only 5-10 minutes to prepare whipped cream without the use of preservatives. 1 cup of fresh cream will make 2 cups of whipped sweet product.

Whipped cream classic

Recipe offers a traditional list of ingredients. Use:

• 1 stack. cream (fat);
• one-third cup (or one tablespoon) of powdered sugar;
• a pinch of s alt.

Whipping

Cream gets easier the colder it is. Should beat them right awaysame as soon as they are taken out of the refrigerator. Don't leave them on the table. The bowl in which they will be placed must also be chilled. Next, sweeten the cream, add a pinch of s alt, mix the mixture well with a spoon or whisk. Then begin to beat the mixture with a large whisk or mixer. Air at the same time changes the consistency of the product and turns it into a fluffy, light substance.

You need to watch how the peaks form. Evidence that the texture of the product has become more rigid is the traces of the whisk that have appeared on it. Continue until you achieve the desired texture (soft, hard, semi-hard peaks).

Stop whipping before the cream turns into butter. If this still happens, you can save the resulting butter and start whipping a new batch of cream.

Flavored cream: ingredients

Production of flavored whipped cream has become quite popular today. They complement the taste of the dishes in which they are used. Cocoa, all kinds of extracts, liqueurs, etc. are added to the cream. You can choose the combination based on your preferences. Use:

• heavy cream - one glass;
• powdered sugar - a third of a glass (one tablespoon);
• s alt - a pinch;
• as flavorings - lime or lemon zest, almonds, vanilla, anise extract, brandy or bourbon.

Cake Ideas

To make chocolate cream, you need to add cocoa (a tablespoon) to them. This product is perfectto decorate the surface of the chocolate cake. For nutty, you can whip cream with bourbon and vanilla (one teaspoon each). If you add one table to them. a spoonful of lemon zest, you get a product with a pronounced taste. Almonds or anise extract give whipped cream a subtle depth of flavor that pairs well with a variety of berry cakes.

How to whip?

Flavors should be added before the whipping process begins. The cream is taken out of the refrigerator, poured into a clean bowl, sugar and s alt, flavorings are added. Everything is mixed with a whisk or a spoon. Next, the cream is whipped until the peak of the desired texture is obtained and covered with a cake or pie.

Use:

• one package (225 grams) of cream cheese;
• cream - two glasses;
• sugar - half a cup;
• a pinch of s alt;
• vanilla - one tablespoon.

Cooking

Cheese (cream) is placed in a chilled container and beat until it becomes light and fluffy. Chilled cream (whipped) is poured into a separate bowl, sugar, vanilla and s alt are added. The mixture is thoroughly mixed with a spoon or whisk. Then, with a hand mixer or a whisk, whip the cream until soft peaks form (not hard!), mix the cheese with the cream, after which the mixture is whipped until hard peaks form.

Where to use?

Cream with cheese can be used as a frosting as it is a bit stiffer and thicker thanordinary. The product is perfect with pie (apple) or bread baked with zucchini.