How important is the fat content of cream for whipping cream. whipped cream recipe

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

There are many gourmets who prefer sweet cakes with airy and delicate whipped cream. The fat content of such a cream is much lower than that made from butter. Whipped cream looks presentable and makes you want to taste dessert.

Creamy air cream is also added during the preparation of less high-calorie desserts. After all, it is beautiful, tasty, not so high in calories and very simple.

Possible difficulties

However, some housewives are very worried when they start preparing a creamy air cream. And they can be understood: you can never be one hundred percent sure that the end result will be exactly what was expected.

The technology of making such a cream has its own pitfalls: it can turn into butter or very quickly return to its original state, exfoliating into cream and sugar. How not to break the thin, barely perceptible line between these two states of airy cream of cream? The percentage of fat content of the original product is what matters, according to expertsculinary arts.

Transformation rules

Cookers have proven by experience that a quality cream can be obtained only by following certain rules.

Let's consider how to properly prepare the cream. What fat content of whipping cream should we have and what tricks should we follow?

What is cream

Cream is a high-fat dairy product. They are prepared by separating the fat part from the total mass of whole cow's milk. On sale, pasteurized cream is most often found, the fat content of which varies from 10 to 33 percent. They are used to prepare various culinary masterpieces, delicate dressings and sauces.

What to whip the cream with?

From fatter cream, the same airy cream is prepared, which won the hearts of many sweet teeth. The increased fat content of whipped cream allows it to be whipped into a porous and stable foam.

The optimal fat content of the original product is 33%. This indicator is a guarantee that at the output you will get whipped cream, and not butter. Of course, you can also use the 10% cream version, but in this case, no one will guarantee that they will whip without problems. Moreover, for whipping cream with a fat content of 20% or less, you will have to introduce special thickeners into the recipe or add helper products, such as gelatin or whipped protein. Agree, this will no longer be that airy and delicate dessert.

How to determine the fat content of cream

The mostan easy way to determine is to carefully read the packaging with the product. On it you will always find the necessary information regarding fat content. The second option is to use a lactometer for this purpose. And if you decide to bake a cake with cream air cream, then you will need to know that cream from a real domestic cow has a fat content in the range of 40% - 65%. An indicator of 65% is already closer to the fat content of the oil. In this case, dilute the homemade product by a quarter with low-fat store cream.

Nuances

To make your cream whip quickly and efficiently, it is better to use powdered sugar instead of ordinary sugar. If powder is not available, try grinding granulated sugar using a regular coffee grinder. A finer fraction of the product will dissolve when whipped and will not squeak on the teeth, which many people do not really like.

Use natural cream if you want to enjoy a non-vegetable product of dubious quality with various thickeners.

Expiration date is an important condition. The cream will turn into an airy cream the easier it is, the fresher it is at the time you start whipping. A sour product can only exfoliate into flakes and liquid (serum).

Cream should also not be frozen.

Whipping recipe

Products must be cooled before whipping. The same must be done with all items that will be used during the procedure. They must be clean and dry, otherwiseperfect whipping is not achieved.

To start, shake the sealed product right in the package. This technique will allow the consistency of the cream to become more uniform.

Fat cream for this recipe is 35%. It will take 500 ml of cream and 50 g of powdered sugar. If you want to make a sweeter cream, increase the amount of powder to taste. Add some vanilla if desired. But do not overdo it, otherwise the resulting cream will be bitter. You can use 1 pack of vanilla sugar instead of vanilla. To make it dissolve better, you can pre-grind it in a coffee grinder.

How to beat:

1. We take out chilled foods and dishes from the refrigerator in which we will prepare an airy treat. Pour the cream into the bowl (they must first be shaken in a closed package).
2. Begin whipping with a mixer at low speed. If you neglect this rule, then you can end up with excellent butter instead of an air mass. Whipping time at low speed - no more than three minutes
3. Let's speed up the mixer. We set the average value - too high a speed is not suitable for whipping cream.
4. Now we introduce powdered sugar, but we do it in several steps and in small portions. They poured it out a little, dissolved it and added it again. And so on until all the powdered sugar is in whipped cream.
5. Half a minute before the end of the whole process, add vanillin. If you have vanilla sugar instead of vanillin, wait for it to dissolve completely.

As you can see, everyonepretty simple. The most important thing is to act strictly according to the instructions. And then everything will work out.