Whipped cream 20 for the cake. How to thicken whipping cream

Whipped cream is sometimes called the cream of the Chantilly castle, attributing authorship to the legendary François Vatel. But the first reliable mention of this dessert dates back to the 18th century. The secret was owned by selected chefs, and the most skillful hands whipped such a cream. Now for any home kitchen you can cook a fantastic lush delicacy worthy of kings.

Natural cream is a capricious product. When working with them, every little thing matters.

• For home cooking choose cream 33 percent fat. A less fatty product is more difficult to beat, and 38 percent is more often used in production.
• After purchase, the cream package is cooled for at least 4 hours in the refrigerator to 4 - 6⁰С.

It is impossible to quickly cool the product in the freezer, as it will immediately freeze and whip into butter. For the same reason, do not lean the packaging against the back wall of the refrigerator.

• Keep a clean, dry bowl and whisk in the refrigerator for at least 30 minutes. Before use, the container must be wiped from condensate.
• Before starting work, the cream packaging should be kneaded a little with your hands or shaken so that the liquid in it becomes homogeneous. It often happens that the cream on the surface becomes a little thicker than at the bottom, although a film of fat has not yet formed on them.
• You can whip cream with a hand whisk. Work begins with slow circular movements from the center of the bowl, and then gradually increase the intensity and amplitude of movements. It is better to keep the dishes at an angle - this way the cream circulates additionally.
• Beat the product in portions of about 200 ml in one bowl. With a large volume, it is more difficult to get a stable result.
• If there is a noticeable trace of the whisk on the cream, it means that it has been whipped to “soft peaks”. In this form, they are already used in some recipes. After a minute of active work, the traces on the surface stop spreading, and strong sharp peaks rise behind the whisk. You don't need to beat more.
• The readiness of the cream can be checked by turning the container upside down. The result is perfect if nothing comes out.

If necessary, natural whipped cream can be stored in an airtight container in the refrigerator for no more than 10-12 hours.

Whipped cream from 20% cream

Drinking cream less than 30% fat is difficult to whip, since it is the fat that stabilizes the cream. To beat a product containing only 20 percent fat, you will have to lower the temperature of the product, tools and environment as much as possible.

1. If it is possible to regulate the temperature in the refrigerator, you need to lower it to 1ºС.
2. Cool the cream, dishes and whisk to this temperature.
3. Prepare ice and fill a wide container with it. You can pour some ice water into it.
4. Place the container with cream in ice and beat the cream slowly at first, and after 2 minutes increase the speed.
5. Put the thickening composition back in the refrigerator for 10 - 15 minutes.
6. Then continue beating until done.

Easy Mixer Recipe

Even at home, cream is rarely whipped by hand. Most often they use some kind of kitchen appliances. You can choose a mixer or any device with a whisk attachment. Optimum power 350 - 400 watts.

A blender with a knife attachment will not be able to whip cream.

1. Cream and dishes are cooled according to all the rules.
2. They start working at a low speed so as not to detect the cream, that is, so as not to provoke their separation into butter and whey. For the same reason, it is better to abandon powerful food processors.
3. The process takes 3 to 7 minutes.
4. If the cream is marked and a layer of oil has formed in them, you can add a few tablespoons of cold liquid cream and beat gently again.

With powdered sugar

Most recipes call for sweet whipped cream. grains granulated sugar do not have time to dissolve during the preparation of the cream, so powdered sugar is used for it.

For 500 ml cream:

• 100 - 150 g of powdered sugar;
• 5 g vanillin.

Optionally, you can add 40 ml of rum or liquor.

1. Whip cream to soft peaks.
2. taunt them powdered sugar through a sieve and mix with a whisk.
3. Repeat until the powder runs out.
4. Add flavoring additives and whip the cream into a strong foam.

Cooking with gelatin at home

For cakes, whipped cream can be stabilized with gelatin. Decorations on the cake will hold firmly, will not “float” from the heat during tea drinking, even if low-fat drinking cream is used. So that the cream does not have an unpleasant aftertaste from gelatin, you can add liquor, rum, vanilla, berry syrup, cocoa to it.

For 150 ml of cream you will need:

• 6 g gelatin;
• 40 g of powdered sugar;
• 40 ml of water.

flavor additives and food colorings entered at will.

1. Gelatin is soaked for half an hour according to the instructions on the package. After that, excess water must be drained. From instant gelatin on the contrary, the water should not be drained.
2. Put the container on the fire and pour a third of the cream into the gelatin.
3. Heat until the gelling composition is completely dissolved, not allowing the liquid to boil.
4. Cool mixture until room temperature.
5. Cool the rest of the cream and beat to soft peaks.
6. Add powdered sugar and all necessary additives.
7. Beat the cream until soft, to strong peaks.
8. While the gelatin has not "grabbed", pour it into the cream in a thin stream, without stopping whipping.
9. Immediately apply the composition to the cake and smooth with a spatula or pour into molds and refrigerate.

To deposit such a cream from a pastry bag, you need to hold it in the refrigerator for 4 to 5 hours.

From dried cream

Properly diluted dry cream is whipped into a strong dense cream, and palatability not inferior to natural.

• 250 ml of milk;
• 100 g dry cream.

Any additions are possible, as is the case with natural cream.

The special churning powder is already slightly sweetened, you need to dilute it with milk according to the instructions on the package. Powdered sugar is added to ordinary dry cream only when the mixture begins to thicken.

1. Cool the milk to 3 - 5ºС.
2. Mix with the powder using a mixer at low speed.
3. Three minutes to beat the composition at high speed.
4. Use it immediately or put it in the refrigerator.

Whipped cream for coffee

I want to make a morning dessert quickly and simply. Cappuccino - perfect option. The cream is churned in 3 to 5 minutes and coffee is prepared for another 7 minutes. You can save some time if you whip natural 33 - 35% cream the day before. They will perfectly "survive" to an early serving of coffee.

On the hot drink it is not recommended to spread the cream stabilized with gelatin or egg white. Whipped 20% drinking cream will also melt during serving. Therefore, the best ingredients are chosen for hot treats.

An easy recipe for how to make whipped cream with Viennese coffee:

• a shot of espresso;
• 20 g dark chocolate;
• 50 - 80 ml of chilled cream;
• 50 g of powdered sugar;
• 5 g vanilla;
• sugar in coffee optional.

Coffee can be prepared as you like, in a Turk or a coffee machine. It is important that it is hot.

1. Whip cream at low speed until soft peaks form.
2. Add powdered sugar and vanilla. Whisk the cream until done.
3. Grate chocolate or melt in a water bath and stir it into coffee.
4. Scoop the cream onto the hot drink with a spoon or pipe from a pastry bag in a circular motion.
5. Sprinkle with grated chocolate.

Now there are no secrets left for you in the preparation of whipped cream. Feel free to make them in your kitchen and delight your home with delicious desserts.

Not invariably cream is whipped the way it should be. Occasionally, they generally turn into oil or, on the contrary, remain liquid. All these surprises are so inopportune, only if you need to make the cake as quickly as possible, and the cream does not want to take on the desired consistency. Whipping 20% ​​cream is very easy.

Instruction

1. Make some ice by freezing water in a mold. Place the cream and whipping bowl in the refrigerator for 1-2 hours. It is impossible to put in the freezer - the cream will crystallize.

2. Remove the food from the refrigerator and transfer the ice to a bowl that will fit a container for whipping. Transfer the cream to a chilled plate and place in a bowl with ice. Everything must be done quickly, on the contrary, the cream and dishes will warm up, and it will be difficult or even impossible to whip.

3. If you beat with a mixer, turn it on at low power, on the contrary, it may turn out to be butter. Beat with a fork or whisk long, but still acceptable. With neat vigorous movements, start beating them until the desired consistency is obtained.

4. For desserts, you can add nothing to whipped cream other than vanilla sugar or other flavorings. To decorate cakes, you need to add a little gelatin (1 teaspoon per 500 g of cream). Soak gelatin in advance in cold water, then boil, strain and cool to room temperature. While pouring gelatin, continue to beat with a mixer or whisk.

5. Decorate the cake with whipped cream with the support of a pastry syringe. If you've whipped the cream pretty well, it doesn't have to fall off. Unfortunately, the cream of not all manufacturers is perfectly whipped, so if the first time you did not succeed, do not despair. Next time, take cream from a different manufacturer.

Cream is not only perfect for all kinds of desserts or cosmetic nourishing masks, but also rich in vitamins and thick acids. However, if you decide to make cream at home, the main thing is to prevent the components from separating or turning the whipped mass into butter.

You will need

• For 500 ml of cream you will need:
• 400 ml of the thickest milk
• 400 g butter
• blender

Instruction

1. Put the butter in the freezer for an hour so that it becomes solid. Turn the stove on low fire. Pour milk into a saucepan. Grate the oil on a large grater. Fall asleep in milk. Stir until butter is completely melted.

2. Pour the liquid into a blender (nozzle - knives). Beat the resulting mixture for 4-5 minutes until the formation homogeneous mass.

3. Pour the butter-milk mixture into a container with a tight-fitting lid. Put in the refrigerator overnight.

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Note!
In order for the cream to be even thicker, a little more soft butter is allowed to be beaten in the morning after they are cooked.

Useful advice
So that the whipped liquid does not turn into oil, the blender must first be turned on at the lowest power. And then gradually increase its cycles. Turning off the blender should also be gradual.

A sugary dish invariably becomes a real decoration of the ceremonial table, whether it is delicious cake, cakes or a sumptuous dessert. Sometimes they are works of art. Previously, the main decoration of such sweets for confectioners was a cream prepared on the basis of butter. Now more and more often confectioners prefer whipped cream due to their airiness, delicate taste and lower calories. Making desserts with whipped cream at home or decorating pastries with them is very easy, you just need to know a few little tricks.

You will need

• Cream 20 - 35% fat;
• Mixer or blender with a frame nozzle.

Instruction

1. Cow's are suitable for whipping cream at least 20% fat. Cream of lower fat content may not be whipped primitively. To whip cream, use a mixer or blender with one or two frame beaters. You can also use a hand mixer.

2. Refrigerate before whipping cream in the refrigerator. Start beating cream at the smallest speed. Slowly increase the beating speed.

3. If according to the recipe in whipped cream you want to add sugar, then introduce it little by little in the process of beating in small portions. And it's even better if you use powdered sugar instead of sugar. She does not weigh down whipped cream and dissolves more easily in them. Once cream whipped into a strong foam and retain their shape on the whisk, you need to stop beating.

4. After whipping, lay out cream into a piping bag and use to decorate cakes or make desserts. True Whipped cream keep their shape for a long time and do not settle.

Note!
Don't overdo the whipping cream. A saturated whipping speed or an excessively long process can cause you to whip cream into butter.

Useful advice
Some confectioners add a small pinch of salt to the cream before whipping - this way the cream will whip faster and easier.

On the shelves of shops there are products of dozens of manufacturers of butter. But the catch is that it is rather difficult to prefer the real: quite often ordinary margarine is hidden under the label. In order to be sure of the quality of the oil, it is allowed to make it independently.

You will need

• - 1 liter of heavy cream;
• - cold water;
• - salt;
• - cocoa;
• – Orange juice or jam.

Instruction

1. To prepare butter, take thick cream, preferably rural, removed from cow's milk. If it’s difficult to get them, you can get by with store-bought fat content of 33-35%.

2. In some homemade butter recipes, it is recommended to prepare it from chilled cream. In fact, the colder the product, the longer it will take to whip, therefore, to speed up the process, it is better to take cream at room temperature.

3. homemade oil it is allowed to get with the help of a mixer, whisk, spatula or other kitchen appliances. When using a mixer, the liquid separated during the whipping process may splash around. To avoid this, take a bowl with a volume three times the number cream, pour in the cream, wrap it all over twice cling film and make small holes for the mixer attachments.

4. The main special technology for the preparation of oil is further. Pour the cream into the mixer bowl and beat on small cycles, gradually increasing the speed to the fastest. When the mass is divided into 2 substances - oil and buttermilk - strain it through a fine sieve so that the liquid is glass. Rinse well the result several times oil water to wash the remaining buttermilk out of it. stir oil with a silicone spatula or spatula until smooth, add salt and squeeze with your hands.

5. If the cream is hefty thick and thick, it is allowed to knead them with your hands like dough. Buttermilk is separated quite rapidly, and each process takes no more than 10 minutes.

6. For whipping butter, you can also use an ordinary plastic bottle volume of 1.5-2 liters: pour 0.5-0.7 liters cream and shake vigorously for 15-20 minutes, then strain through a sieve, rinse and squeeze.

7. When whipping, be guided by the color of the product: the more yellow oil the higher its fat content.

8. After washing the oil with water, you can add cocoa, orange juice, jam, herbs and other ingredients to your taste.

Whipped cream allowed to be used as an independent dessert, they are allowed to decorate and stuff cakes and cakes, they are allowed to be used in the preparation of ice cream. But instead of an airy lush treat, you can get butter if you don’t know some secrets.

You will need

• Whipped cream:
• cream 30% -33% 500 ml;
• powdered sugar 50 g;
• vanilla sugar (powder) 5 g.
• Whipped cream with condensed milk:
• cream 38-42% 350 g;
• half a glass of sugar;
• can of condensed milk.
• Chocolate ice cream:
• chocolate 100 g;
• sugar 60 g;
• milk 100 ml;
• cream 250 ml.

Instruction

1. Cream from different manufacturers is slightly different, try the product of several trademarks and choose the ones you like the most. Look at the composition of the cream, it is better to buy those that do not contain additives and fillers. The product must be fresh, if it is sour, an airy dessert will not work.

2. Before cooking cream needs to be cooled down. They are required to stand for at least six hours in the refrigerator, and in the summer it is allowed to leave them for a day. Refrigerate all objects and utensils with which the product will come into contact.

3. Take a large bowl and fill it with ice, add a little cold water. In a large bowl, put a small one in which you will beat. Pour cream into a bowl. For work, use the thin frames-nozzles of a mixer or combine. It is allowed to do it manually, with a whisk. Start whipping at the minimum speed of the device, slowly increase the cycles.

4. Instead of granulated sugar, it is better to take powder. Pour it in a thin stream while whipping. When you see that cream keep their shape without falling off, finish the job. Add vanilla sugar for a delicious dessert flavor.

5. If added to cream condensed milk, you get a beautiful cream, the one that can be used for a layer of cake layers. Combine the cream with half a glass of fine sugar. Beat the food with a mixer. When the mixture begins to thicken, add condensed milk (natural without adding vegetable oil manufactured in accordance with GOST). Beat the mass until a strong thick foam is formed.

6. Ice cream lovers will delight delicious dessert, one that you can cook yourself. Grind a bar of chocolate, put in a bowl and dip the bowl with slices of the product in hot water. When the chocolate has melted, add twenty grams of sugar, one hundred milliliters of milk and mix. Whip the cream, adding the remaining sugar. Combine chocolate mixture and beaten cream. Freeze the resulting mass. It is allowed to use cocoa powder and sugar instead of chocolate (40 g each of the entire ingredient).

We put a jar of homemade milk in the refrigerator. After a couple of hours, cream is collected in its upper part - yes, they (in Ukrainian, by the way, it will be so - tops) - cream.

By the way, the name "cream" is associated with the technology of their production: before the advent of centrifuge-separators, the product was obtained by decanting (draining) settled milk from the bottom of the container.

Now you can buy cream of different fat content - from 10% to 35%. However, for the preparation of most dishes, 20% is optimal. They are not too liquid (like a "ten"), whip well, the taste is pronounced, but not intrusive, and not as greasy (and "tedious" for digestion) as.

How many calories in 20% fat cream

Calorie cream 20% 205 kcal per 100 grams. However, one should not be horrified by the numbers - you can still swallow them much less than milk. Yes, and "milk" calories - special.

Useful properties of cream 20%

Milk and dairy products are natural and very high quality food. It has been proven that people who consume milk fats gain extra pounds much less rapidly than those who consume vegetable or contained in meat products. At the same time, when depleted, it is dairy, primarily cream, that contributes to the rapid restoration of shape. That is, these products normalize the functioning of the body! The reason for this is in their balanced composition, designed for the correct growth of a young organism.

The cream concentrates all the useful things that are in milk. In addition to fat, they contain minerals (calcium, potassium, phosphorus, chlorine, iron, magnesium, zinc) in the optimal ratio. A whole bunch of vitamins (A, B1, B2, C, D, E, PP). Carbohydrates. Squirrels. Lecithin (prevents the formation of cholesterol deposits).

True, cream, like other dairy products, is not suitable for everyone. They should not be consumed by people with lactase deficiency (indigestibility of milk). Should not lean on them and obese. And further. As we age, the body produces less and less lactase, an enzyme that breaks down the milk sugar lactose. Therefore, older people absorb dairy worse, except fermented milk products. They, too, should not abuse milk and, especially, cream.

This, however, ends the list of restrictions.

How to choose cream 20%

Of course, you can always buy cream in the market. But this is not a place where quality is always guaranteed. Therefore, it is still preferable to purchase factory-made cream. When buying, pay attention to three main points.

• FAT: High-fat cream will make food heavy, liquid cream will not whip. If there are no special reservations, it is better to choose 20%.
• INGREDIENTS: Read the label! Now all sorts of dodgy firms strive to add vegetable fats. So, these "cream" benefits will not bring exactly.
• EXPIRY DATE: Be careful! Or get sour, and even worse - rancid cream.

What to cook with cream 20%

Universal thing! Cream is added to soups and sauces, they look great in mashed potatoes. Mixed with mustard and lemon sauce, replace mayonnaise. Whipped - prepare desserts.

Whipped cream with yellow and red fruits is especially useful - apricots (dried apricots in winter), peaches, cherries, strawberries. And what’s more, cream makes delicious, easy-to-make homemade ice cream – hearty, tender and without any preservatives.

Cream is characterized by rich mineral and vitamin composition. They contain many vitamins of groups B, A, PP, C, H, E, D, minerals sodium, calcium, chlorine, potassium, molybdenum, cobalt, fluorine, copper, iodine, zinc, phosphorus, selenium.

Calorie cream 20 percent per 100 grams 206 kcal. In 100 g of product:

• 2.78 g protein;
• 20 g fat;
• 3.65 g of carbohydrates.

Cream of medium fat is extremely useful. This product is recommended to be included in the diet to restore strength during heavy physical and mental stress. With regular use of 20% cream, the nervous system normalizes, the condition of nails, hair, bones, and blood vessel walls improves.

Calorie cream 33 percent per 100 grams

Calorie cream 33 percent per 100 grams 323 kcal. 100 g of cream contains:

• 2.21 g proteins;
• 33 g fat;
• 3.9 g of carbohydrates.

Despite the high calorie and fat content, this product It is not recommended to completely exclude from the diet. Cream 33% contains a lot of calcium, phosphorus, potassium, sodium, magnesium, copper, zinc, fluorine, folic acid.

Calorie homemade cream per 100 grams

Calorie homemade cream per 100 grams 265 kcal. 100 gram serving contains:

• 2.7 g protein;
• 21.4 g fat;
• 13.7 g of carbohydrates.

Whipped cream calories per 100 grams

Calorie content of whipped cream per 100 grams 256 kcal. In 100 g of product:

• 3.22 g protein;
• 22.1 g fat;
• 12.6 g of carbohydrates.

For the production of whipped cream, special centrifuges are used. Only whole milk is used for cooking. The composition of the product should not contain dyes, stabilizing additives and powdered milk.

Contraindications to the use of whipped cream are exacerbations of diseases of the stomach, intestines, pancreas, liver, gallbladder, high cholesterol, vascular and heart disease, overweight. If you cannot completely give up whipped cream, you should eat them in small quantities in the morning.

Calorie coffee with cream and sugar per 100 grams

Calorie coffee with cream and sugar per 100 grams 66 kcal. The 100-gram serving of the drink contains:

• 0.61 g protein;
• 5.58 g fat;
• 3.7 g of carbohydrates.

Cream coffee recipe:

• in 250 ml hot water dissolve 5 g of instant coffee;
• add 10 g of sugar and 50 ml of cream;
• all components of the drink are mixed.

Calorie content of coffee with cream without sugar per 100 grams

Calorie coffee with cream without sugar per 100 grams 47 kcal. 100 g of drink contains:

• 1.7 g protein;
• 3.9 g fat;
• 1.7 g of carbohydrates.

The benefits of cream

The following benefits of cream are known:

• the product is saturated with lecithin, which has a positive effect on the condition of blood vessels, normalizes blood cholesterol levels;
• cream fats are quickly absorbed, saturating the body with energy during heavy mental and physical stress;
• proven benefits of cream to improve mood, prevent stress;
• the vitamins of the product are shown to maintain the health of hair, nails, skin;
• with regular consumption of cream, swelling is prevented.

Harm cream

Cream is a fairly high-calorie and fatty product, so they should be discarded when losing weight and dieting. because of a large number fat cream is contraindicated in exacerbations of gastrointestinal diseases, high cholesterol.

In some people, this product provokes flatulence, bloating. Cream should not be included in the diet of young children: it is a rather heavy product that is difficult to digest for a child's stomach.

It is necessary to exclude such dairy products in case of allergic reactions to dairy products.

Greetings to all blog readers! The other day I ran into a culinary problem. I decided to bake a cake with cream and fruit, but my cream turned into butter and whey. Having studied the Internet, I realized that the question of how to whip cream correctly worries many housewives.

Let's figure out together what you need for whipping air cream. How to choose the right dairy product for dessert and what affects the final result.

Most often hostesses instead delicate dessert get a stratified mass. It also happens that the product simply remains liquid. Do not panic and think that the reason is your curvature. Even experienced chefs are not immune from this. The main reasons why the dessert may not work are the following:

• A small percentage of fat content of the product (the fatter, the better);
• Cream temperature - they must be chilled;
• The high speed with which they whip;
• Using a standard blender attachment (it is better to use a whisk attachment or a mixer for whipping);
• Sugar or powdered sugar was added early.

Before we dive into creating the cream, let's talk about the source material. Cream is a fat enriched with a portion of the milk that is centrifuged to the top of the milk. The basis of milk is water, which contains small, insoluble particles: proteins, fat, salts and milk sugar. Small droplets of fat are distributed in the water base in the form of an emulsion.

In Russia, the indicator of "fat cream" is determined according to GOST R 53435-2009. The fat content of cream made from cow's milk varies from 9 to 58%. Cream arrives on the shelves with mass fraction fat 10, 20, 22, 33 and 35%. Unlike egg foam, which is stabilized by protein, whipped cream holds its shape with its own fat. Milk fat is a complex mixture of lipids.

I advise you to choose cream with a fat content of at least 30. Judging by the numerous reviews of hostesses, 33% Petmol has proven itself well. And now let's look at a step-by-step recipe for how to whip cream.

How to get gentle cream

We decided that the fat content should be at least 30%, optimally 30-35%. Of course, you can use a less fatty product, but whipping it is more difficult and the taste will not be so tender. The situation can be corrected with the help of gelatin. We will also talk about this. And yet, if you do not need "dancing with a tambourine", take 33% Petmol or another product with a similar fat content. Now let's move on to the instructions:

• Pour the chilled dairy product into a cool dish and immediately start cooking;
• It is better to beat with a mixer or a whisk, changing the speed;
• Start at a low speed, gradually reaching a maximum;
• When the mixture begins to thicken, go from maximum speed to minimum;
• The preparation time of the cream is up to 5 minutes, usually 3 is enough. If the product is 10, 20, 22% fat, more time will be required;
• Powdered sugar is not added immediately, but at the end. It is better to add it to whipped cream, mixing with a spoon.

How to understand that the dessert is ready? I think you, too, at least once whipped cream into butter. I myself recently stepped on this rake. Indeed, the moment of full readiness is very easy to miss. The dessert is ready when pronounced furrows appear on the surface of the mixture from the mixer. Once this has happened, the process can be stopped. Do not wait a little longer, it is fraught. A well-whipped product keeps its shape and does not spread.

If you beat with a mixer, then use no more than 500 ml at a time. Tilt the bowl a little and try not to drive the nozzle. Let the mixture circulate on its own in the container. Do not make this dessert with a regular blender attachment. According to reviews, they get whey and oil, and not a homogeneous air mass. For cooking gentle cream You need a special whisk attachment.

Features of whipping cream

To from the above dairy product get a thick foam, it must be well chilled. It is recommended to put cold cream in the freezer for 15 minutes before cooking. Dishes should also be cool. Some housewives recommend preparing a dessert by putting a cup with it in ice. But it is important not to overcool the cream, otherwise it will separate during the cooking process!

A dairy product with 10 to 22% fat thickens very poorly. Getting a thick mixture out of it that holds its shape will be more troublesome. Because he does not have enough fat to form the necessary peaks. The situation can be corrected by dissolving 1.5 tbsp. gelatin in 100 ml of water. Dissolved gelatin at room temperature is added to the mixture to thicken.

As for me, the cream with gelatin is not the best option. It is better to immediately buy a good 30-33% cream and enjoy the wonderful taste

You can use special thickeners. They usually save the day when the dessert comes out runny. The whipped mixture thickens and lemon juice. The juice of ¼ of a lemon is dissolved in 200 ml of a dairy product.

And also, it is much easier to whip vegetable cream. According to many, the taste of such a cream is inferior milk dessert. If this moment does not bother you, you can safely try.

What cream to choose

Cream is a biological product. And its structure may be slightly different from batch to batch. One time you can get a luxurious creamy mass from ultra-pasteurized cream. But this does not mean that it will be excellent in every case. Therefore, if you have observed all the subtleties of cooking. It is quite possible that the stars have developed in such a way that pasteurization is slightly different. That's all. Therefore, go to the store and buy another batch.

You should also pay attention to the expiration date of the product. It must be fresh. Proper storage is important. If cream is bought from the market, it can be refrozen in winter. In summer, on the contrary, they are overheated. Of course, it is better to buy such products in markets.

Many people like homemade milk, so products for dessert are bought from hand. If you are going to do butter cream from such milk, do not forget to dilute it with water. Otherwise, get oil.

Next important point- choice of sweetener. You can beat with sugar, but it is better to use powdered sugar. Cream is whipped quickly and sugar simply does not have time to dissolve in them. But the powder almost immediately connects. By the way, powder is easy to make at home with a sugar blender.

Classic aircream recipe

Whipped cream is a problem for many aspiring chefs. I will share simple recipe how to cook with a mixer.

• 700 ml cream 30-33%.

Before whipping with a mixer, the cream should stand for several hours in the refrigerator. Remember not to mix different types of cream in a bowl to increase the percentage of fat. For example, we want to whip 700 ml of cream, and the available package is 350 ml. So, you need to buy 2 packs of the same company with the same fat content. Otherwise, the cream may not work.

Start whipping the cream with a blender at low speed for about 10 minutes. You need to be careful not to bring the cream to the point of separation.

Powdered sugar or coloring can be added both before and after whipping. If you are preparing a cream based on whipped cream, then add mascarpone cheese or melted chocolate to already whipped cream.

Whipped cream can be stored in the refrigerator. Just cover the bowl with cling film so that the smell and taste of the product does not change.

How to make cream with cocoa

Do you know that buttercream cake is an antidepressant? That's what I didn't know. And this means that it is not only tasty, but also healthy. I like it more chocolate treat so I will share the recipe for cream with cocoa.

To prepare this delicate chocolate dessert, we need:

• 500 ml cream Petmol 33%;
• 50 g of powdered sugar;
• 30 g cocoa powder.

Step by step cooking instructions:

1. Powder and cocoa must be sifted through a sieve. Then mix the dry ingredients with a whisk.
2. Pour the chilled cream into the mixer bowl, beat until thickened, changing the mixer speed from minimum to maximum. 33% Petmol will begin to thicken in about 1-2 minutes.
3. Then add cocoa with powdered sugar. It is important to beat for about 30 seconds at low speed. Then go to max. After 1-2 minutes, you will have clear furrows on the surface of the cream. He's ready. In the process, make sure that there are no lumps on the walls of the bowl. If you see them, stop the mixer and remove them with a spatula.
4. Gentle chocolate dessert very tasty, keeps its shape, has a nice color. The taste of the cream is not cloying. If you like very sweet desserts, you can add more powder.

Dessert without adding cocoa can be tinted in almost any color. For a cream of a bright yellow hue, you need a raw egg yolk. Can use a little carrot juice. Do not forget about the lemon zest, it gives a delicate yellow tint. To do this, it is rubbed on a grater, wrapped in gauze and squeezed out the juice. Beetroot will help achieve from a delicate pink to a rich red hue. Blueberry, blackberry and grape juice will give you purple and blue colors. Adding spinach juice will help get the green tint.

How to whip vegetable cream Shantipak

The color of vegetable cream is creamy, not snow-white like that of animal cream. Pleasant, slightly sweet taste, like ice cream. Someone writes that it turns out tastier than with animal cream. Everyone's tastes are different, it's better to try it yourself at home.

• 300 ml Shantipak cream.

In 3 minutes, you can easily whip this amount of product. Chill the cream in the refrigerator first. Just do not freeze, otherwise the product will delaminate.

Beat at medium mixer speed. The product expands well. Can be mixed with curd mass whipped with a blender. The cream is thick and holds its shape well. It's easy to work. It lasts longer, does not spread, resistant to shaking when transporting ready-made sweets.

If you cook from it the next day, be sure to refrigerate and cover with cling film. Even after a day of appearance doesn't change at all. You can fill eclairs, tubes, cakes, make a layer of cakes. Shantipak cream goes well with cottage cheese and mascarpone cream cheese. On their basis, delicious creams are well obtained.

Remember that unwhipped vegetable cream should not be frozen in the freezer. Otherwise, the product will delaminate after defrosting and will not whip.

Watch a video review of working with Shantipak vegetable cream.

How to make mascarpone and whipped cream

This is my favorite cream. It is ideal for pies, cakes, cupcakes. Its very fast to cook. The only secret is that the ingredients must be really very cold.

• 250-500 ml of chilled cream 30-35%;
• 250 g mascarpone cottage cheese;
• 4 tbsp. l. powdered sugar.

Whip the cream to stiff peaks, adding the powdered sugar at the end. The amount of powdered sugar in the recipe is an estimate and depends on the dish to which you will add the whipped cream. Add the mascarpone and beat again until the ingredients are combined.

With this amount of cream, a denser texture will be obtained, which can be used to decorate the cake. If you need cream for pies or muffins, then take 500 ml of cream. Then the consistency will be more fluffy and light.

You can immediately cover the cake and grease the cakes with such a cream. If you will be working with a pastry bag, then first cool the mass in the refrigerator. The cream can be easily modified by adding chocolate, various flavors, fruits or food colors to it.

This photo perfectly shows how hard this cream is. Doesn't even want to fall off the whisk.

Now you know how to properly whip cream with sugar or powdered sugar. What percentage of fat content is better, as well as little cooking tricks. I really hope that my advice will be useful to you. Share them with your friends and cook for health!