How to whip cream with sugar: simple tips

For someone, holiday efforts are a real pleasure, but for the mistress of the house this time is often associated with a headache. After all, you need to correctly compose a menu taking into account all the preferences and features of each guest, come up with the design of the table, choose a tablecloth and napkins. There are a lot of things, but there is not much time left for everything. But here, the main dishes are chosen, the products necessary for their preparation, too, comes the most responsible thing - dessert. Even in our time, when choosing a ready-made luxurious sweet dish is easy, many women prefer to cook it themselves.

One of the main ingredients of most desserts is whipped cream. This luscious sweet product can become an independent dish, as well as a wonderful addition of fruit salad, cake and any home baked goods. Practically in any supermarket cylinders are sold, shaking which you can easily get air creamy foam. However, their quantity is much inferior to the price, and the quality is sometimes not at all pleasing. The output is simple - to prepare whipped cream itself. It would seem that there is nothing easier than to whip the cream with sugar. But this is not as easy as it might seem at first glance. There are several rules that can help you avoid major mistakes. So, let's find out how to whip the cream with sugar correctly.

First of all, you need to determine the fat content of the cream. Here the rule is that the fatter, the better. Ideal option will be a product with a mass fraction of fat of 33%. But what if there are not such people at hand, but only less fat ones? The question arises as to how to whip cream 10% fat and whether they can get the same delicious dessert. It is better not to try, because the result will definitely disappoint you. Cream of such fat content is too liquid for whipping.

How to whip cream 20% fat? There is already an option. You can add a little gelatin or a special fixer, which is sold in stores. Density will give and juice of a quarter of a lemon. Gelatin must be thoroughly dissolved in hot water so that all grains disappeared, cooled and only then added to the cream. And do it best in the process of whipping, otherwise the cream will not mix well.

Before you start cooking cream, you need to decide what to do and how to beat. Cream with sugar is best mixed with a mixer or with a whisk. Do not put the mixture in a blender, otherwise the result will be deplorable. From strong mixing, the mass will thicken too much and turn into oil. So if you decide to use a blender, then start to beat gradually, changing the speed regimes. Time will take a little - from 1 to 5 minutes.

Before you start doing something with cream, be sure to pre-cool them. But be careful that they do not freeze. Otherwise, the capricious mass will again be divided into two parts and instead of the desired dessert, you will have oil on your hands. It is also recommended to cool the dishes in which you will beat up and the instrument. You can cook by placing a bowl of cream in it in another, and fill the space between them with ice.

Everyone knows that sugar grains are very poorly soluble in cold liquids. But then how to whip the cream? With sugar it will be necessary to do a simple manipulation - to make a powder from it. It will not be difficult if you have a coffee grinder at home. In case of her absence, powdered sugar can be bought. Add it, like gelatin is better already in the process.

Is it possible to use rustic cream in the preparation, the fat content of which is usually much higher than the purchased ones? Yes, it is possible, but only on condition that they are diluted with ice water. Then the dessert will not be too fat and heavy for digestion.