Whipping cream for a cream is not an easy task, as inexperienced cooks might think. First, you can easily overdo it and instead of an airy cream mass, you will get only the usual butter and a couple of teaspoons of yellowish whey. Secondly, the cream can simply not break, no matter how hard you try. In order not to get into a mess, first you need to study the theory and memorize a few important nuances.
Which cream is suitable for whipping
Fat content from 30% percent or higher. All the other options you can try to whip with the addition of gelatin, eggs, lemon juice or special synthetic thickeners, but this will be a completely different recipe, and the result will be a different taste.
How to whip the
The whipping cream must be very cold, straight from the fridge. You can even put them in the freezer for 10-15 minutes, but make sure that they do not have time to become covered with ice, otherwise the cream will not be able to beat them.
Chilled fatty cream begins whipping with a whisk or a mixer, always at low speed, otherwise they will instantly lose their butter. It takes from two to ten minutes to turn them into a lush, airy mass. Once the desired consistency is reached, you should stop immediately, so as not to overdo it inadvertently.
Sugar and fragrances
For a creamy cream, you need to use powdered sugar, not sugar, since it will not dissolve and will remain in the form of grains, which then will grimly grate your teeth. As flavorings, vanillin, lemon zest and various food essences, for example, almond, rum, coffee, caramel, fruit or berry, are suitable. You can pour half a teaspoon of cognac or brandy.
You need to add fragrances and sugar powder in the middle of the whipping process, when the cream already has time to thicken a little.
What are the proportions of
? One glass of cream leaves two glasses of ready-made cream. At this amount of starting material will need 1 tablespoon of powdered sugar and a pinch of salt to give the cream a clearer creamy taste and reveal its rich flavor. How much flavor do you need, look at its packaging, depending on the manufacturer, the amount can vary.
If you consider all the nuances and features of the cooking process, the home cream from the first time will turn out delicious and airy even for a beginner!