Sooner or later, every housewife is faced with the question: “How to whip cream correctly?”. After all, they are often used in the process of making cakes, pastries, cream and mousse.
Sooner or later, every housewife is faced with the question: “How to whip cream correctly?”. After all, they are often used in the process of making cakes, pastries, cream and mousse. The problem is that you have to visually determine when to stop whipping the cream.
Under-whipped cream will not hold volume as a result, and over-whipped cream will instantly separate into butter and buttermilk. There are some nuances to take into account so that your cream whips well and keeps its shape perfectly:
- the fat content of the selected cream should be very high. Choose a percentage fat content of at least 33%.
- before whipping, cool in the refrigerator both the cream, and the whisk, and the very dishes in which they will be whipped.
- for whipping, it is better to choose deep dishes so that during the process the contents do not splatter around.
Whipping with a mixer, start beating at the slowest speed. Whipping quickly is more likely to miss the moment when the whipped cream turns into butter.
- the whipping time varies from 3 to 10 minutes, depending on what you are whipping with - a mixer or a whisk.
- powdered sugar, sugar or gelatin should be added already to almost whipped cream.
- it is better to whip the cream in small portions, with a volume of 200-300 ml.
Recipes with cream ingredient 33%
For the recipe, we need a mixer, ladle, cream (200 ml). Chill everything in the refrigerator before whipping.
Pour the cream into the ladle and start whipping at the lowest speed of the mixer.
After 2-3 minutes, the creamy mass will begin to thicken.
Continue whisking. After 1 minute, they will become much thicker, but the peaks do not hold their shape yet. It is at this point that powdered sugar, sugar or melted and chilled gelatin can be added to the cream.
Continue whisking for approximately 1 minute more. At this time, you should be especially careful not to overbeat them. Stop when the cream begins to hold its shape well. Our whipped cream is ready.