Homemade cakes are usually valued not for beauty, but for the naturalness of the ingredients and taste. But if you prepare, for example, a cake for the celebration, you will certainly want to make it also beautiful. There are many options for decorating desserts: these are chocolate, jelly, fruits, mastic and, of course, whipped cream. The latter are usually used not only for beauty, but also as a cream.
Any housewife knows that whipping cream is not as easy as, for example, sour cream or butter with condensed milk. This product is rather capricious, and if something is done wrong, it can either turn into oil or remain too liquid, so that there can be no talk about its intended purpose.
So that
decorating the cake with whipped cream does not turn into a waste of time and products, you need, firstly, to use high-quality ingredients, and secondly, to know a few secrets related to the process. Having studied the advice of experienced housewives, you can safely get to work.
As for the products, now different manufacturers offer a lot of options that differ in composition, fat content and, of course, price. But for cream it is better to use special cream - confectionery. They are usually of high fat content, and they include additional components that contribute to the speedy thickening of the mass. In principle, you can whip the cream and the most common - cow, obtained as a result of processing whole milk, but it will take much more time and effort.
Now directly about the process itself. The first thing you need to do to make the
cream cream lush and beautiful is to cool the products. Of course, this must be done in advance, for example by putting it in the refrigerator overnight. Ideal for whipping is considered a temperature of 4 degrees. It is better to use powdered sugar as a sweetener. Firstly, then there will be no grains in the cream, and secondly, the starch contained in this product will contribute to the thickening of the mass.
Whip cream should be gradually - first a few minutes at minimum speed, then gradually increase it. Powdered sugar should be added a little so that it has time to dissolve. If you turn on the mixer immediately at maximum speed, then instead of cream, most likely, you get oil. When the mass needs to be tinted, it is better to use natural ingredients. It can be juices from bright vegetables and fruits. In extreme cases, you can buy
food colors in a special department of the supermarket, but you must carefully read the instructions and composition.
You need to finish whipping the cream slowly, gradually reducing the whisk speed to a minimum, and only then turn off the device. Breaks in the process is better not to do. And they categorically do not recommend using a blender, since it is likely that the cream will be divided into oil and water, after which nothing can be done with them. A cream is considered ready if there are clear traces of corollas on the surface of the mass. You need to store such cream in the refrigerator and preferably not for long. To decorate the cake, you can squeeze the finished cream onto its surface using a special syringe or a bag with nozzles. Some fit a regular bag for this, cutting off the corner of it.