Whipped cream is used in preparing a variety of desserts, with them and fresh berries you can eat and decorate the cake. But how to make whipped cream, than to beat them?
What kind of cream can I beat?
Often mistresses, watching calories, think how to whip low-fat cream and waste time. Since there is no way to prepare lean whipped cream. Cream fat content less than 30% will not beat up, no matter how hard you try. Will you say so, since some cook whipped cream from milk? Yes, there really is such a cooking recipe, but it involves the addition of butter.
Ingredients:
- milk - 200 g;
- butter - 100 g;
- Vanillin - on the tip of the knife.
Preparation
In the milk we put pieces of butter and put on a small fire. Stirring, wait until a little completely dissolves (boil milk is not allowed), and remove the milk from the fire. Beat warm milk with a mixer for about 5 minutes. Cool the mass in the refrigerator for the whole night. In the morning we take milk from the refrigerator, add vanillin and whisk until ready.
How to make whipped cream at home?
It would seem that there is a complicated, just something you need to take the cream of the desired fat content and whisk to the desired result. But no, cream during processing can be stratified or become an oil, of course neither of which we do not need. Therefore, we will understand what rules are for whipping the cream and how to make them whipped at home.
- Do not whip frozen or warm cream, otherwise the stratification will occur. Mix only a very cold product. Also, there should be a cold dish, in which it is planned to whip the cream and, preferably, a whisk.
- How much should I whip the cream? The exact time of preparation of cream depends on the volume of cream, so you need to carefully monitor the degree of availability. When the mass becomes loose and ripples disappear, your cream will be ready. You can try to touch the surface of the mass, if the fingerprint is not tightened, then you get whipped cream.
- How to whip the cream: with a mixer, blender or manually, without a mixer, with the usual whisk? To begin with, you can not whip the blender with a blender - it still will not work, only the product will spoil. But you can whip as a mixer, and manually, as you like. Only when whipping with a mixer is it not worth starting at high speed. It is better to start whisking at low speed, gradually increasing it.
- When to add powdered sugar? You need to do this as soon as you can whip the cream into a foam. Traces from the corolla should be tightened slowly.
- To ensure that the cream holds the volume better, there are special thickeners. They need to be added at the end of cooking, when the mass is almost ready.
- You can store whipped cream for up to 36 hours in the refrigerator. But it's worth remembering that this product perfectly absorbs odors, so the place to store cream should be chosen carefully. And it is better to use immediately for filling eclairs, decorating cakes or in the recipe of any other dish with this delicate treat.
What to cook with whipped cream?
- The easiest way to spread the whipped cream on kremankami and serve with fresh berries or
sprinkle with crushed nuts and grated chocolate and serve with biscuits. - A simple and delicious recipe of stuffed prunes with whipped cream. We take prunes, stuff it with any nuts and top with whipped cream.
- And here's another interesting recipe with whipped cream from Estonian cuisine. Grated rye bread lightly fry in butter. We put the whipped cream into the dishes, sprinkle the breadcrumbs on top and alternate until the dish is full. We try to lay out our creams with a slide to please not only the taste buds, but also the eyesight. For the same purpose, you can decorate our dish with pieces of canned or fresh fruit.