How to whip cream into a thick foam for coffee

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

Coffee has long been an integral part of the life of almost every person. Different people prefer to drink it in different ways. Someone makes coffee bitter and strong, like a stone, while someone likes a gentle combination of sweet milky taste and coffee bitterness. But the versatile approach to the use of this ancient drink does not at all diminish its importance and the need for constant development of cooking methods.

One of the recipes for deliciously brewed coffee is coffee with cream. Many lovers of latte, cappuccino are ready for a lot for the sake of foam, which should be thick, rich, so as not to fall after the first small movement of the cup, but to hold on with dignity until the last sip. Restaurant specialists, who have already got their hands on this very well, surprise not only with the structure of the foam, but also with the forms that come out of it. Excellent foam is also obtained in coffee machines, where special types of coffee are programmed for such a result.

But what about ordinary connoisseurs of properly prepared cappuccino, latte, who do not have enough time or money to constantly enjoy these drinks in entertainment places and catering? Knowing how to whip cream into a thick foam in your home kitchen will be a great way out. Then you can not only please yourself, but also amuse the invited guests, who will also share the pleasure of taste.

The right choice of foam cream

To get the expected result in the form of thick foam, there are several rules that should be followed when choosing cream:

• You need to buy raw materials for thick foam in the store, after checking the shelf life and production, as the cream must be fresh.
• You need to choose cream with as much fat content as possible, but not less than 30%, because otherwise the foam will not work or will fall almost immediately. The most suitable option is this product with a fat content of 33-36%. You can also take special cream, which indicates that they are made "For whipping foam".
• To make the foam thick and not exfoliate during whipping, you need to cool the cream, but you should also remember that they should not be frozen or too cold. The most optimal cream temperature for whipping and foaming is 3-4 degrees Celsius.
• It is impossible to allow freezing and thawing of the cream that will be used to prepare the foam, as in the process of whipping, separation into two products will occur: butter and whey.
• Not worth itbuy homemade cream for making thick foam, as the whole result of the work will disappear within a few minutes, that is, the foam will fall.

How to increase the fat content of cream

If the store did not find the desired product, do not despair. Cream less than the required fat content, in any case, will always be found in the supermarket refrigerator. There are a few secrets that will help bring them to the condition of more fat content, which is so necessary for getting a thick foam. Our grandmothers used the first method. It is very simple, but will take some time. It consists in boiling the existing cream a little in a water bath. In this way, excess water will evaporate. The cream will become much fatter. Another option, which no longer requires almost no effort, is the method of adding a small amount of butter to low-fat cream. It in itself has a large percentage of fat content, which will increase it in cream. In addition to these two methods, you can also use a special powder that helps to evaporate moisture. It is a thickener that also has the characteristics of increasing the fat content in cream.

Methods of whipping cream for foam

There are several options for whipping cream into a thick foam. Among them are:

1. Beating with a mixer.
2. Hand whipping.
3. Beating with a blender.

Although the latter option is used extremely rarely, since a blender is not suitable for this process. Looking for a way howwhip the cream into a thick foam with a blender, it’s better not to.

Preparing dishes

To learn how to whip cream into a thick foam with a mixer, the first step is to cool not only the cream itself, but also all the dishes. The whisks from the mixer, as well as the dishes in which the foam will be whipped and stored, should be put in the refrigerator for several minutes. When everything is ready, you need to shift it for a minute or two in the freezer. After completing all the preparatory processes, when the dishes and cream are cooled, you can proceed to the very moment of whipping.

Preparing a thick foam with a mixer

The first thing to remember is that you should not make any sudden and quick body movements. After pouring the cream into a container, you need to start whipping at a minimum speed, very slowly increasing it to a maximum. It is best to do this every 3-4 minutes. When the cream begins to thicken and turn into foam, the speed must be reduced back to a complete stop, but also slowly and gradually.

To obtain a thick foam from the cream, do not beat them in large portions. The most optimal parameter would be a glass. It is also important to stop properly. It is best to do this when, when the mixer is taken out, a small patch, spout is formed, and the base itself no longer spreads even when tilted to the side. Whisking further, you can get them a little richer and thicker. Then they will resemble those that are bought in the store in banks, ready-made. If we do not stop at this stage, theneventually it will be butter.

How to whip cream by hand

Learning another way to make a delicious dessert. Those who know how to whip cream into a thick foam with a mixer can easily cope with a whisk. The processes are very similar, as the devices themselves are very similar. The only difference is that you will have to do everything by hand, and this may take a little longer, but there is less chance of whipping to a buttery consistency. So, how to whip cream into a thick foam without a mixer. In this option, it is also worth cooling all the ingredients and getting to work, slowly moving the whisk over the plate with cream, gradually increasing the speed. Only here it is imperative to ensure that the whisk moves only in one direction during the whipping process. After gaining experience on how to whip cream into a thick foam without a mixer, you no longer want to use the technique the next time. After all, it is by doing it manually that you feel and completely control the process.

Should I use a blender for thick foam

A blender is not at all suitable for such a procedure as whipping cream into a thick foam for coffee. The only option would be to change it to the standard cutting attachment for the whisk. Or, if there is none, and it is necessary to achieve the desired result desperately, you just need to do all the movements at the lowest speed. The blender attachment is made up of cutting blades,which simply exfoliate the cream. After that, the foam obtained by whipping in this way can be quite inhomogeneous. It also crashes very soon. Therefore, you should not waste effort and use equipment for other purposes.

Foam secrets

The resulting foam is very strong and can be stored in the refrigerator for up to three days. It will be very tasty and beautiful to use it with coffee.

After it stands in the refrigerator for a while, with the help of ordinary spoons it will be possible to form even different figures on your favorite drink, which will certainly please family and friends.