Each of the hostesses in the kitchen dreams of preparing a real culinary masterpiece to please their loved ones. The constant bustle and careful control of each stage of cooking helps in the end to get a wonderful, tasty treat, which will certainly delight everyone.
We are especially sensitive to desserts if we prepare them for children. The desire to sweeten your life is quite natural, and in order to cook a truly masterpiece, any culinary craftswoman uses the best products, and it is especially good if she made one or another component herself and probably knows that it will be useful and of high quality.
What is dry cream?
Many people remember from childhood natural, rich milk with a small layer of cream at the top. Dry cream is no less a wonderful alternative option for any hostess, moreover, diluting them at home is very simple. The main thing is to comply with all conditions and proportions of the components.
They are stored longer than natural ones, and they contain no less useful trace elements: magnesium, phosphorus, zinc, copper. Also, dry cream include a lot of healthy vitamins, which is good news. Eating them as food, we not only enjoy a wonderful taste, but also get a sufficient amount of the necessary substances for the normal functioning of the body.
Often, dry whipped cream is used to create cakes, pastries, cookies. And often they act as a regular cream. If we talk about the preparation of drinks, then in coffee you can just pour a little cream or whip them and place them on the surface in the form of a hat. In any case, it will turn out tasty and beautiful. This product is universal.
How to dilute dry cream?
Despite the fact that at first glance, dried cream is a simple product to use, it is very important to be able not only to use it correctly, but also to make it. There are several effective techniques and proven secrets that make your desserts delicious!
Secrets from the hostesses
1. You need to buy necessarily fatty and fresh cream, otherwise you will not succeed in a truly delicious dessert. If you violate this simple rule, the cream simply will not thicken or will constantly exfoliate.
2. For a better choice, you can try to buy cream powder from different manufacturers. So you precisely determine the option that you like the most.
3. Both the dishes and the cream should be chilled, then they will dilute evenly, will not exfoliate and contain lumps. Some housewives put plates in a container of ice water or pieces of ice.
4. Beat them by hand, first slowly, and then gradually accelerating the pace. It is important to stop interfering with them until they turn into oil (it will be more difficult to trace this line with technology). Ready cream is the mass that holds the shape, if you take it with a spoon.
5. If such a product is usually stored for a long time, it is better to whip cream cream for cream right before serving. Since you planned to keep them longer, you need to add gelatin to them. So they will retain both taste and attractive creamy shape.
6. To sweeten the cream, you need to add powdered sugar, not the usual sugar. Powdered whipping cream, if done manually, may not completely dissolve the sugar in itself, and its small crunchy lumps should in no way spoil the impression of your culinary delight.
Cooking sequence
If you want to turn dry cream into a delicious cream, then you should follow a certain sequence:
1. Pre-cool the cream: put them in the refrigerator for several hours or even the whole night.
2. Create icing sugar: grind regular sugar with vanillin.
3. Cool the dishes in which we will stir the cream.
4. Pour into a chilled plate, begin to mix them, gradually pouring powdered sugar into the liquid.
5. Continue to whip the cream until creamy. When this moment has come, you can be sure that the product is ready for use!
Where can I apply dry cream?
It is rare to find a dessert recipe that does not require a cream. How skillfully you cook it will play a decisive role. Dry cream makes the cream very delicate and mild in taste. Here are the top dishes in which such a cream will be most suitable:
- eclairs;
- airy biscuit cakes;
- cakes
- Panna cotta;
- tiramisu.
Each of them is not particularly difficult to prepare, but it can surprise even the most fastidious gourmet with its extraordinary taste and beauty. They are united by only one very important ingredient, without which nothing can be prepared.
For example, cream powder in panna cotta is the basis of the dish, but in tiramisu it is a cream that only separates the layers of dessert and makes it soft and airy.
Thus, each housewife should take note of this recipe and try to make a cream of dried cream at home. It is delicious and easy!