Good heavy cream valued at all times and is always pricey. Yes, and now find quality cream with a high fat content difficult.
I share a simple recipe for homemade cream, and as I do 33% cream, 20-25% and 10-15% fat without thickeners.
Cream for this recipe, perfect for preparing home sour cream, butter, for main dishes and sauces, for filling of sweet desserts.
Cream for cooking, we need:
- butter-fat content of 82.5% (72% is possible, but not below)
- milk of any fat content,
We proceed to the preparation of the cream.
Rinse the pan with water. Pour the milk and put on the heat. Immediately put the butter.
When the butter is melted, it is necessary to heat the mixture well, but do not boil.
Turn off the fire, give cool slightly and pour the mixture into a bowl.
Whisk mixer or blender until uniform.
Our cream is almost ready!
Now cup cover with foil and send in the refrigerator for at least 10-12 hours (and more), because cream should be well cool.
We get our cream from the refrigerator. On top of the cream will thin crust is fine).
Beat chilled cream with a mixer. Initially at low speed, gradually increasing, but it should not to interrupt a cream oil.
Cream ready!
If you add sugar, you get a great cream for the filling of tubes, cakes and eclairs.
Cream store in the refrigerator up to three days.
According to this recipe, you can cook cream of any fat content, everything will depend on the ratio of milk and butter.
CREAM 33% (1: 1)
MILK-200 ml: BUTTER-200 gr.
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CREAM 20-25% (1.5: 1)
MILK-200 ml : BUTTER-130 gr.
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CREAM 10-15% (1: 2)
MILK-200 ml: BUTTER-60 gr.
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Bon Appetit!
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