Many housewives try to cook something tasty and unusual for relatives for dessert. Many recipes use cream based on cream. However, it is not always possible to beat this product well. Recently, Petmol cream has become very popular. With proper preparation, they beat well. Thanks to this, the cream turns out to be lush and tender.
What are cream for whipping "Petmol"
Such cream is sold in packages such as "tetrapack". The volume of one package, as a rule, is 500 grams. The product is stored for no more than 6 months at a temperature of 2 to 25 ° C. What is the cream of Petmol made of? The composition in this case is classic: cream and stabilizer, which is used carrageenan.
The product is manufactured not according to GOST, but according to TU 9222-026-13605199. As for the energy composition, the cream contains:
- 2.08 g of carbohydrates;
- 33 g of fat;
- 1.9 g of protein.
The product is mainly used for the preparation of creams.
How to prepare a product for whipping
For the preparation of cream, it is better to use "Petmol" (cream for whipping 33%). If you take a product with a lower percentage of fat content, then the finished mass will be less thick and tender. Cream of cream 20% and 30% fat can quickly lose shape. Before cooking, prepare the components.
Cream is best whipped cold. To do this, it is recommended to place them in the refrigerator for 8 hours. Cream must not be frozen. When whipping such a product, delamination may occur. The result is oil and whey. It is not possible to make a cream of such products.
Do not put cream in the freezer or on the back of the refrigerator. As a result, they can freeze. And the cream from this product will not break. Some confectioners recommend placing the cream in the freezer for about 15 minutes. But no more. Also, the dishes in which the cream will be prepared should be placed in the cold. Another option for cooling the cream is to place a container with the product in a bowl filled with either very cold water or ice.
How to beat?
Petmol cream, reviews of which are mostly positive, are ideal for making cream. The main thing is to beat them correctly. Many confectioners still argue about which tool to use: a whisk, a blender or a mixer. In the first case, the whipping process will proceed more slowly. As for the mixer, this tool is preferable, as it allows you to adjust the speed of whipping.
But the blender is strictly prohibited. This negatively affects the condition of the cream.
How to beat?
So, how to whip the cream "Petmol"? If a mixer is used to prepare the cream, then it is worth starting with a minimum speed. At the same time, whipping is recommended at a time no more than 300 g of cream. Turn the device on and off gradually, slowly increasing and decreasing speed. If this is not done, then the product may turn into oil.
The capacity during the whipping process should be tilted so that the mixer blade is at the very bottom. After that, you can start cooking the cream. Readiness can be checked by eye. If the cream “Petmol” is whipped correctly, then the cream keeps its shape well, not spreading over the surface of the biscuit. However, in the process of whipping, one cannot overdo it. After all, the result will be oil and whey. The main thing is to know the measure. Petmol cream is whipped on average in 5 minutes.
When to introduce supplements?
Whipping the cream "Petmol", you must add the remaining components of the cream in time. As a rule, powdered sugar is used for its preparation. It must be introduced into the mass a little whipping it. It is worth considering that cream with 33% fat content is whipped very quickly. Therefore, using regular sugar is not recommended. He just does not have time to melt.
On average, 250 grams of such cream requires 30 grams of powdered sugar. It is not recommended to add a component before whipping. As a result, the cream just does not work.
As for gelatin, it must be soaked according to the instructions so that it swells. After this, the component must be heated until all the granules are completely dissolved. When the mass has cooled, it can be introduced into cream and whipped.
To whip the cream even faster, you need to add lemon juice to them. Acid speeds up the process of making the cream. Thanks to this component, the mass will be dense. No foam is formed. 200 ml of Petmol cream requires juice of a lemon.
Cheese cream recipe
This cream is ideal not only for decorating cakes, but also for pancakes. If desired, it can be colored using food coloring. To prepare the cream "Cheese" you need:
- 500 ml cream "Petmol" 33%;
- 180 g cream cheese, salted, like processed, for example, "Hohland" or "President";
- icing sugar.
To begin with, beat the cream. Cheese is recommended to be heated at room temperature, and then mixed with powdered sugar. The components should be well grinded and then gently mixed with whipped cream. The cream is ready.
Recipe for yogurt-curd cream
This is another cream recipe for which Petmol cream is used. The process is quite simple. Of the components required:
- 500 ml cream;
- 100 ml of yogurt;
- up to 200 g of curd vanilla mass;
- icing sugar.
Cream must be whipped with powder. Curd mass should be mixed with yogurt. The resulting mixture must be combined with whipped cream. The cream is ready. It can be used to decorate desserts, pastries, cakes, pancakes and strawberries.