This treat is one of the most beloved delicacies of many sweet tooth. Whipped cream is a delicacy that can decorate tea drinking on weekdays or on a holiday, console in moments of sadness of an adult, distract and calm a capricious baby. This product is used in the preparation of a wide variety of desserts.
Whipped cream, this is almost the most desired delicacy of 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 home with not only a tasty, but also safe product for their health, is understandable. But how to make whipped cream correctly, so that they turn out to be airy, keep their shape well and become a real table decoration? 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 prepare whipped cream. Attempts to whip 10-20% cream usually do not lead to a positive result, since they are too liquid. Homemade confectioners recommend adding gelatin to low-fat cream (less than 30%) - it will help keep the dessert in shape, but the appearance and taste of the whipped cream will be different. Sometimes an egg is added to a product with insufficient fat content, but, according to reviews, often the housewives are dissatisfied with the result.
The cost of vegetable cream is cheaper than animals, but many more like animals that are obtained from milk. According to many housewives, it’s good to use homemade cream for whipping. Initially, they are quite thick, similar to sour cream of high fat content. 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 cream can I whip? About the density of the product
The density of whipping cream varies from different manufacturers. Sometimes the product is thick, holds its shape well and resembles sour cream with its consistency. In some cases, the cream is liquid, similar to milk, easy to pour and completely do not keep shape. Both options are normal, with proper skill they beat well.
About temperature
The temperature of the product is an important factor that should be considered when creating a delicious and beautiful dessert. According to the recipe for whipped cream, they must be cooled before starting the process. Otherwise, the product will stratify into oil and whey. On the other hand, this also should not be overdone. Frozen (ice) cream or with pieces of ice whip much more difficult. Experts do not recommend cooling the product in the refrigerator at the far wall.
About utensils and accessories for whipping
All utensils and devices used for cooking whipped cream according to any recipe at home should also be cooled - before starting the process, put the beater 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 in case it is equipped with the corresponding nozzle - a whisk. According to experts, the cream is better whipped either with a conventional mixer, or (in the old fashioned way) manually - with a whisk. Ideally, it should be completely cold.
How is sugar added to cream?
Some craftswomen note that instead of sugar for the preparation of whipped cream (the photo below shows a general view of the goodies), 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 whips much faster, so sugar just does not have time to dissolve in them. With powdered sugar there is no such problem, it melts quickly enough and is easily mixed in the whipped mass. It is recommended to add vanillin to icing sugar. If there is no purchased powdered sugar, 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, usually 50-60 grams is enough.
You need to learn how to add powdered or granulated sugar to cream. You should not pour it all at once, since a large volume is more difficult to dissolve. In addition, sugar or powder is never added before the start of the process, as this will make the product heavier and will not break. According to many skilled workers, sugar should be added to cream after they have been whipped a little. Continuing to beat, powdered sugar is poured into a thin stream. After that, slightly increase the speed. In no case, it is not recommended to make sharp, choppy movements. Beat a sweet product with love and slowly.
What time will it take to whisk?
Cooking time depends on many factors. These include the amount of cream whipped at a time, the speed with which they are whipped, and the brand of the product itself.
About the volume
If a mixer is used for whipping cream, up to 250-300 ml of product are whipped at a time (about half a pack). When using a whisk and manual actions, the volume of whipped cream should not exceed 500 ml.
About speed
The big mistake is to use at the very beginning of the process of whipping cream high revolutions of the mixer or (with manual actions) intense movements. Work should begin with the lowest possible speeds that are permissible in the mixer. Gradually, the speed can be increased. Then, while continuing to whip, 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. You should act in the reverse order: gradually reduce the speed of whipping to a minimum. After that, the mixer is turned off (finish whipping manually).
About Brand
Whipping time largely depends on what brand of cream is used. As one of the most common called brand "Petmol". According to experts, on average, the cream of this brand is whipped in about five to seven minutes.
Technology
If the cream is not enough, and the whisk peeks above 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) along the container with the product are not recommended. Cream must 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 blades or whisk continue to move in the container. From this moment, you should begin to reduce the speed of whipping (otherwise the cream will turn into oil). After stopping the whipping, check the quality of the product. Cream that is whipped correctly should keep its shape well and not spread over the surface.
About supplements
Sometimes additives are used to enhance the effect when working with cream. Mostly, in order to whip the product better, add lemon or gelatin.
How is gelatin added?
Before adding to cream, it must swell. Next, the gelatin is heated until the granules dissolve. Then it is cooled and added to slightly whipped cream.
Why do you need lemon in cream?
If the cream does not whip and does not thicken at all, you can try to "save" them. To do this, add a little lemon juice to the product container. 200 ml of cream will require juice made from about a quarter of a lemon. It is gradually poured into cream, continuing to whip. Thanks to citrus acid, a thick creamy mass should be obtained.
Whipped cream for a cake: three recipes without preservatives
We suggest using three ideal recipes, according to many housewives. To prepare whipped cream without the use of preservatives, it will take only 5-10 minutes. From 1 cup of fresh cream you get 2 cups of whipped sweet product.
Classic whipped cream
The recipe offers a traditional list of ingredients. Use:
- 1 stack cream (fatty);
- one third of a glass (or one tablespoon) of powdered sugar;
- a pinch of salt.
Whisk
Cream whips the easier, the colder they are. Beat them as soon as they are taken out of the refrigerator. Do not leave them on the table. The bowl in which they will be placed must also be refrigerated. Next, sweeten the cream, add a pinch of salt, mix the mixture well with a spoon or whisk. Then they begin to whip the mixture with a large whisk or mixer. At the same time, air changes the consistency of the product and turns it into a fluffy, light substance.
It is necessary to monitor how the peaks are formed. Evidence that the texture of the product has become tougher are traces of a whisk that appeared on it. It is necessary to continue until it is possible to achieve the desired texture (soft, hard, semi-hard peaks).
You should stop whipping before the cream turns into butter. If this still happened, you can save the resulting oil and start whipping a new serving of cream.
Flavored Cream: Ingredients
The production of flavored whipped cream has become quite popular today. They complement the taste of the dishes in which they are used. Cocoa, various extracts, liquors, etc. are added to the cream. The combination can be selected based on your preferences. Use:
- fat cream - one glass;
- powdered sugar - a third of a glass (one tablespoon);
- salt - a pinch;
- as flavors - zest of lime or lemon, almonds, vanilla, anise extract, brandy or bourbon.
Cake Ideas
To make chocolate cream, add cocoa (a tablespoon) to them. Such a product is perfect for decorating the surface of a chocolate cake. For nuts, you can whip cream with bourbon and vanilla (one teaspoon each). If you add one table to them. spoon of lemon zest, you get a product with a pronounced taste. Almonds or anise extract whipped cream gives a delicate depth of taste that goes well with various berry cakes.
How to beat?
Flavors should be added before the whipping process begins. The cream is taken out of the refrigerator, poured into a clean bowl, sugar and salt are added, flavorings. All mixed with a whisk or spoon. Next, whip the cream until the peak of the necessary texture is obtained and cover them with a cake or pie.
Use:
- one package (225 grams) of cream cheese;
- cream - two glasses;
- sugar - half a glass;
- a pinch of salt;
- vanilla - one tablespoon.
Cooking
Cheese (cream) is placed in a chilled container and beat until it becomes light and splendid. Chilled cream (whipped) is poured into a separate bowl, sugar, vanilla and salt are added. The mixture is thoroughly mixed with a spoon or whisk. Then, using a hand mixer or whisk, whip the cream until soft peaks (not hard!) Are formed, mix the cheese with cream, and then beat the mixture until hard peaks form.
Where to use?
Cheese cream can be used as a glaze, as it is slightly stiffer and thicker than regular cream. The product is perfect for pie (apple) or bread baked with zucchini.