How to whip the cream

Currently, each hostess is familiar not with one hundred recipes for different cakes and cakes. An important role in these delicacies is assigned directly to cream, whipped to air foam. In addition, that the given product is very tasty, it is also considered useful. In cream there are about 150 useful for the human body fatty acids and vitamins.

Many in the process of preparation are asked how to whip the cream, so that the result is the desired result. The process, it is necessary to admit uneasy. You can say more - in cooking it is considered one of the most difficult. Often mistresses face a problem when everything is cooked according to recommendations, but when decorating a cake or a cake cream they turn into something that is not quite like air foam. It happens that frustration overtakes in the process of whipping, since in inexperienced or inept hands this product can easily turn into oil or even exfoliate. This fact is able to spoil not only pastries, but also festive mood.

The situation is not hopeless, if you decide on how to make cream, follow certain tips and recommendations. If you do not deviate from the leadership, there is a real chance to please your loved ones with an amazing, and most importantly, the most delicate dessert.

The first thing to do is to carefully prepare the whipping tool and the product itself. Cream is recommended to be used only with a 30% fat content. For cooking it is better to use a mixer, not a blender. The most important condition for solving the problem of how to whip up the cream is chilled foods. For this purpose, for a while before preparing the dessert cream and all used dishes should be put in the refrigerator. When cooling, make sure that the product does not freeze, if this happens, the cream will necessarily stratify.
Second, what you need to monitor during cooking is the clarity in the whipping. Only in this case, when deciding how to make whipped cream, it will be possible to achieve a 100% result.

Everything starts with the fact that a portion of cream is poured into a suitable cooled container, and the process of beating with a mixer is started. To begin with, it is necessary to turn on small revolutions of the device, then medium ones, and only after a certain time it is possible to connect large ones. If you ignore this sequence, there is a risk instead of cream as a result of getting the oil, even of high quality, but still not quite what you need. The ideal solution is to keep the container on the ice during the whipping process, so that the product will be continuously cooled.

In the question of how to whip the cream correctly, it is important to observe one more moment. When whipping is recommended to constantly monitor their surface. As soon as there is such a thing as the stripes from the corolla, the turns must be reduced, but only in no case does the device turn off sharply - the cream will immediately fall off. Before the complete stop of the mixer, you can add the necessary amount of sugar or powder.

If the prepared dessert is not planned to be consumed immediately, then in addition to powder or sugar, you can add a little gelatin, previously dissolved, then the cream will retain its shape much longer.
So, the problem of how to whip the cream correctly is solved, the dessert is ready. They can decorate cakes or cake, you can make just a gentle dessert. For example, put cream on portions in beautiful kremanki, and sprinkle with grated chocolate or add a lot of fresh berries. There are many options, it all depends on the availability of products, desires, it will also take a little patience and imagination.