How to whip cream: useful tips

It is difficult to imagine a culinary recipe in which everyone’s favorite whipped cream will be absent. The most delicate texture, magnificent forms, amazing taste give completeness to a confectionery product. Like any other business, whipping cream includes a number of certain features. If you break the technology, the product will turn into oil or, conversely, will become liquid. Consider the important aspects in order.

Choice of whipping cream

1. The first thing you should pay attention to is the fat content of the product. To make the final composition lush and dense, give preference to cream with a fat content of 27% or more. Store version - 33% composition, its consistency is similar to a home product.
2. If the possibility of acquiring 27-33% cream is not available, buy a composition with an indicator lower than the declared one. However, in this case, you will have to add food stabilizers to give density. They can be lemon juice, gelatin, egg or quail protein, a special confectionery thickener (sold in the departments of "seasonings and spices", "confectionery additives", etc.).
3. In cases where homemade cream is used for whipping, dilute them with filtered melt water or whole milk. Keep the proportion: 275 ml. cream accounts for 110 ml. liquids.
4. In addition to the fat content indicator, pay attention to the origin of the cream. They can be animal or plant. The first option involves the presence of natural milk in the composition, they are sold in markets or in health food stores. The second option includes palm oil, additional preservatives, stabilizers and thickeners. This kind of cream is called “powder”.
5. Body-weighting girls will find cream of plant origin. When choosing a product, you should not choose the highest indicator of fat content, it will be enough 10-15%. This type is great for making desserts with low calorie content.

Preparing cream for whipping

1. Before whipping, place the cream in the refrigerator for 1-1.5 hours. In addition, send to the chamber a container in which the composition will be whipped, and a whisk. If you want to speed up the process, send kitchen tools to the freezer for a quarter of an hour, but cream should not be cooled in this way. Otherwise, they will delaminate after whipping.
2. After cooling the dairy product, remove the pack from the refrigerator and shake well. The same applies to milk if homemade cream is diluted with it. Such manipulations must be done so that the fat accumulated on top mixes with the main part. As a result of this, the cream will turn out homogeneous, lush and thick.
3. The optimal bowl for whipping is considered a bowl with wide sides, which must be kept tilted. The whisk or mixer should be completely immersed in the creamy mass, otherwise the technology will be disrupted.

How to whip cream

1. It is important to remember forever that a blender is an absolutely useless thing in terms of whipping cream. For such purposes, a mixer or whisk is suitable for you. The ideal option involves step-by-step whipping first in an automatic, then in a mechanical (manual) way.
2. Whip the cream in stages, do not try to process the entire composition at a time. Beating 250-300 ml is considered optimal. In cases where the cream requires more cream, prepare them for 2-3 approaches.
3. Always start beating with a mixer at minimum power, gradually increase the speed to an average mark.Then again reduce the speed of the mixer, preparing the device to turn off. Complete the procedure with manual processing with a whisk, so as not to miss the moment of the final preparation of the cream.
4. Consistency will tell you about readiness. The first thing you notice, the product will stop circulating, while it will keep its shape and have a thick structure. It is important to remember: turn off the mixer in advance, then bring the mass to readiness with a whisk. Otherwise, you risk getting a mixture similar to butter. As a rule, fat cream (about 30%) will require about 5-7 minutes of whipping.
5. If you notice that the cream will soon turn into butter, pour some room-temperature fat milk into them, then whisk with a whisk to the desired consistency.
6. Not everyone has a whisk or mixer, consider the option of whipping without these devices. Prepare a plastic container for storing food or heating in a microwave oven, put in it fatty 33% cream and powdered sugar, cover with a lid. When the container is hermetically sealed, begin to shake it in different directions for 5-7 minutes.

Natural Cream Sweeteners

1. In addition to choosing the right cream, you will also need granulated sugar. Due to its absorbent properties, it absorbs part of the liquid, making the final product thick and lush.
2. As a result, you will get high viscosity syrup with elastic walls and airy small bubbles. If desired, beet and cane sugar can be used, as well as powder based on these products.
3. Confectioners recommend sweetening the cream with powdered sugar, and it is necessary to sift it first in order to increase the volume of the final composition by 1.5–2 times. Powder is added in the middle of the whipping process.
4. In cases where the cream is sweetened with sugar, it must be interfered at the initial stage. Such a move will allow the crystals to quickly dissolve, as a result of which the granules will not crack on the teeth.
5. Professionals unanimously insist that you can not add date and coconut sugar in cream for whipping. If you violate this recommendation, the mixture will turn out to be heterogeneous, aesthetically ugly.
6. As a sweetener, you can use natural liquid honey. In this case, intervene long before whipping begins (3-4 hours). Honey is added to cream preheated to room temperature, then the composition is mixed until smooth and refrigerated for 1 hour. Only after this, you can start whipping.
7. As for wedge syrup, it must be added in moderation. Initially, the composition will not seem too sweet to you, but after a certain period of insisting it will acquire a sugary hue. The product intervenes after whipping the cream with a spatula, the amount depends on individual preferences (usually 3 teaspoons per 100 grams of composition is enough).

Natural cream thickeners

It is not uncommon for cream to be whipped for undefined reasons. Natural thickeners will come to the rescue, which may be lemon juice, a special loose composition, gelatin, protein (quail or chicken, it does not matter).

Gelatin
The product is added in an amount of 5-7 gr. 250 ml. cream. Before mixing gelatin, prepare. Pour the composition with purified water in a 1: 1 ratio, wait for the granules to swell, heat in the microwave or in a water bath until completely dissolved. Then strain in a convenient way, start pouring slowly into cream, whipping the mixture with a mixer at minimum power.

If desired, you can dissolve the gelatin directly in the dairy product. To do this, separate 1/3 of the cream, pour gelatin to them, wait for the swelling. After that, connect the composition with the two previous sections, beat with a mixer into a homogeneous mass.It is important to remember that the lower the fat content of the cream, the more gelatin you will need to add density. Experiment.

Lemon juice
The main advantage of this method is that the composition makes even those cream that have low fat content (10-25%) thick. Importantly, do not violate the proportions: 225 ml. cream accounts for 1 tablespoon of lemon juice, which must first be filtered.

Add squeezed liquid directly in the process of whipping, while constantly working with a whisk / mixer. Do not try to pour juice immediately, act gradually.

Cream Thickener

The technology of use is quite simple: pour the product in small portions, at the same time beat the mass with a mixer or whisk. At the end of the procedure, leave the container to infuse for 5-10 minutes, use as directed.

If low fat cream is used for whipping, the amount of loose thickener should be increased to 15 g. 250 ml. milk composition.

Protein
Separate the chicken or quail protein from the yolk, place it in a bowl and send in the refrigerator, let stand for about a quarter of an hour. Beat in a convenient way, add to pre-whipped cream, treat the mixture manually for 1-2 minutes, giving the mass uniformity.

To get the perfect whipped cream, you must first select the original composition. It should be fat (20–35%) and fresh. Sweeten the mass with powdered sugar, add density to the natural ingredients (lemon, protein, gelatin).

Video: 3 options for whipping cream