There are many gourmets who prefer sweet cakes with airy and delicate whipped cream cream. The fat content of such a cream is significantly lower than that made from oil. Cream of whipped cream looks presentable and causes an irresistible desire to taste dessert.
Creamy air cream is added during the preparation of less high-calorie desserts. After all, it is beautiful, tasty, not so high-calorie and very simple.
Possible difficulties
However, some housewives are very worried when they begin to prepare a creamy air cream. And they can be understood: you can never be one hundred percent sure that in the end it will turn out exactly what was expected.
The technology for preparing such a cream has its pitfalls: it is able to turn into oil or very quickly return to its original state, stratified into cream and sugar. How not to break the thin, barely perceptible line between these two states of cream cream air? The percentage of fat content of the initial product - this is what is important, as experts in the culinary affair say.
Transformation Rules
Culinary experts have experimentally proven that high-quality cream can be obtained only by observing certain rules.
Consider how to properly prepare the cream. What fat content of whipping cream do we prefer to have and what tricks to follow?
What is cream?
Cream - a dairy product of high fat content. They are prepared by separating the fat from the total mass of whole cow's milk. Pasteurized cream, the fat content of which varies from 10 to 33 percent, is most often found on sale. They are used to prepare various culinary masterpieces, delicate dressings and sauces.
What to whip cream with?
From the fat cream, the same air cream is prepared, which won many hearts of sweet tooth. The increased fat content of whipped cream allows them to be whipped into a porous and stable foam.
The optimal fat content of the starting product is 33%. This indicator is a guarantee that at the end you get whipped cream, not oil. Of course, you can use a 10% version of cream, but in this case no one will guarantee that they will beat without problems. Moreover, to whip cream with a fat content of 20% or less, you will have to add special thickeners to the recipe or add assistant products, such as gelatin or whipped protein. Agree, this will not be that airy and tender dessert.
How to determine cream fat
The easiest way to determine is to carefully read the product packaging. 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 air cream cream, you will need to know that the cream from a real domestic cow has a fat content in the range of 40% - 65%. 65% is already closer to oil fat. In this case, dilute by a quarter the home product with low-fat store creams.
Nuances
To whip your cream quickly and efficiently, it is better to use powdered sugar instead of ordinary sugar. If no powder was available, try grinding granulated sugar using an ordinary coffee grinder. A smaller fraction of the product will dissolve when whipped and will not creak on the teeth, which many do not really like.
Use natural cream if you want to enjoy a non-vegetable product of dubious quality with various thickeners.
Shelf life is an important condition. Cream is easier to turn into an air cream, the fresher they will be at the time the whipping begins. The acidified product can only exfoliate into flakes and liquid (whey).
Cream should also not be frozen.
Whipping recipe
Products must be chilled before whipping. The same must be done with all items that will be used during the procedure. They must be clean and dry, otherwise perfect whipping cannot be achieved.
To begin, shake the sealed product thoroughly right in the package. This technique will make the cream consistency more uniform.
Cream fat 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 vanillin if desired. But do not overdo it, otherwise the resulting cream will be bitter. Instead of vanilla, you can use 1 pack of vanilla sugar. To better dissolve it, it can be pre-crushed in a coffee grinder.
How to beat:
- We extract chilled products and utensils from the refrigerator in which we will prepare an airy delicacy. Pour the cream into the bowl (you must first shake them in a sealed package).
- We start whipping with a mixer at low speeds. If you neglect this rule, then you can end up with excellent butter instead of air mass. Whisking time at low speed - no more than three minutes
- Add speed to the mixer. We set the average value - too high a speed is not suitable for whipping cream.
- Now we introduce powdered sugar, but we do it in several stages and in small portions. Poured it a little, dissolved and added again. And so on until all the icing sugar is in the whipped cream.
- Half a minute before the completion of the whole process, add vanillin. If you have vanilla sugar instead of vanillin, wait until it dissolves completely.
As you can see, everything is quite simple. The most important thing is to act strictly according to the instructions. And then everything will work out.