How to whip the cream? A few tips

At first glance it seems that it is very easy to whip the cream. But if you do not know some of the features and secrets, then as a result you can not get a nice and tasty treat. Basically, whipped cream is used to decorate confectionery or as an addition to various desserts. How to whip the cream correctly? This will be discussed in this article.

First, let's see what cream is. They are collected from the top of the whole milk. They have high fat content and significantly increase the nutritional properties of foods and foods to which they are added. If you decide to whip the cream, then you must choose them correctly. They should be very fat. Choose a product with a fat content of at least 30 percent. Then you will not have a question, how to whip the cream, because this process will be much simpler. If they are less fatty, then you can simply add them to tea, porridge or coffee.

If you take a natural product with a high percentage of fat, you can whip them without adding other ingredients. But it should be borne in mind that with prolonged whipping they can turn into butter. So do not overdo it. They should have an airy consistency. Beat cream at minimum speed so that they do not settle. If you want to sweeten them, then add sugar powder to them. It should be added in the whipping process, when the cream will already have some splendor. In the case when you add sugar, do this before the whipping begins, so that it can dissolve. Other ingredients, such as coffee, liquor, cocoa or flavors, should also be added when the cream is ready and only in small proportions.

Before the start of whipping, the product must be cooled. With ready-made cream should be treated very carefully, so as not to destroy the air bubbles with which they are saturated during whipping. Only in this case they will be airborne.

Now on sale creams of a phytogenesis have appeared. They are whipped necessarily with the addition of starch or powdered sugar. The process is not much different from the preparation of a natural product. Now I will tell you how to whip cream of vegetable origin. Unlike the natural product, they have a higher resistance and are ideal for decorating a cake. Such creams have a delicate taste and their whipping does not cause any problems. You must first cool them. If the cream does not whip, then an incorrect (too high) temperature can be one of the reasons. We also cool the accessories for whipping: dishes and cornstarchs.

For 200 ml of cream, and this is about one glass, take a tablespoon of powdered sugar with a slide and one spoonful of tea starch without a roller coaster. Whisk all ingredients with a mixer for 15 minutes. We set the turnover minimum. During whipping, the cream is saturated with air and becomes very airy. Therefore, in the future, carefully use them for their intended purpose.

How to replace the cream? If there was no cream at hand, then take sour cream, which has a high fat content. The whipping technique is the same as that of cream.
Usually, there is no particular problem with making whipped cream if all the rules are followed. The most important requirement is a good quality of the original product. They should be fresh and greasy. Cream with a lower fat content is more difficult to whip in lush foam. But if they are natural, you should make sure that they do not turn into oil. If the cream does not beat, then you can flip them on a sieve and remove excess moisture. Then continue whisking only at minimum speed.

Here, perhaps, and all the tips for those who do not know how to whip the cream. If you use these recommendations, you can prepare an excellent addition to any dessert.