How To Cook What We Need To Know When We Whip Cream - Recipe

Author: Nia Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook What We Need To Know When We Whip Cream - Recipe

CHAPTERS (Table Of Contents)

How To Whip Confectionery Cream

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Have you ever decided to prepare a favorite dessert with confectionery cream and it does not turn out properly when whipped? It turns out that even experienced hosts sometimes face such failures. If you have had such a case, you may be mistaken somewhere. Here are some tips that might be helpful the next time you decide to whip cream.

How to whip confectionery cream

The cream should be high in fat - 30% or more. The one with 10% and 20% is too liquid and does not break well. Of course, purely theoretical understanding is possible, but the volume and taste are definitely different from those of whipped cream with high fat content. In the lower oil you can add protein or gelatin, but then you will not get a pure product.
Cream with a fat content of 10% and 20% is usually used in the preparation of cream soups and sauces, added to stew meat, fish and poultry, is in addition to coffee and tea, while that with more than 30% fat content is suitable for making all kinds of desserts. It is used to make creams for cakes and pastries, various mousses, it is used to garnish fruit salads and to decorate drinks.
The cream should be cold, very cold but not icy and in no case frozen. Hot or frozen when broken, it turns into whey and fat and the process is irreversible. There was nothing you could do but throw it away. Some recommend placing the cream in the refrigerator or freezer for 15 minutes before whipping together with the bowl and utensil (stirrer - wire or that of the mixer), which will be used for this purpose.

If you are going to use a mixer for beating, it is best to break no more than 200-300 grams at a time. Start at minimum speed, gradually increasing the speed. At the end of the process, do the opposite - reduce the speed. Switching the mixer on and off must be smooth, increasing and decreasing the speed. Using a high-speed mixer from the very beginning guarantees you the production of "oil" or in other words - a liquid end result.
It is often debated whether to whip the cream with a mixer or a wire whisk. In fact, the difference is not big, the important thing is not to trust the blender for this purpose.
Well whipped cream should retain its shape and not spill. But do not overdo it with the breakdown in your desire to make it perfect, because too long a process again leads to oil and whey as end products.

If you need to sweeten the cream, it is better to use powdered sugar instead of crystal. In addition, it is placed towards the end of the process. If you add it at the beginning, it is likely that the cream will not break properly.
In case you add gelatin to the cream, it must first swell, then warm to dissolve, cool and only then mix with the cream.
You can also put lemon juice in the cream. To 200 milliliters of it add the juice of 1/4 lemon, followed by whipping. No foam will form, but a thick mass (thickening due to acid).

How To Cook What We Need To Know When We Whip Cream - Recipe

CHAPTERS (Table Of Contents)

How to whip confectionery cream

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