How to Beat the cream to cream. says confectioner

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Whipped cream itself is a dessert
Whipped cream itself is a dessert

3-4 years ago when I first decided to cook honey cake, I hated the sour cream. He was impossible to me several times. But honey cake cook I really wanted.

So I bought a few kilos of different cream and decided to conduct an experiment. It was a fascinating process, and I long remember the taste of sour cream. Sorry, I did not keep photos of this experiment, but it was really a lot of cream.

Since then, I have a lot of time preparing the honey cake and learned from any of sour cream to make a delicious cream. Let's discuss how to make the perfect cream of the cream.

Low fat cream (20% less)

With low-fat sour cream hardest, and the additional time required to prepare the cream. That is, prepare the cream will have to advance approximately per night.

Removes excess moisture from the cream
Removes excess moisture from the cream

For this purpose, layer 4 lining the gauze container, it is poured into the cream. Then the edges of cheesecloth tied in a knot and hung in the refrigerator. For 8-12 hours to drain excess fluid, and you can easily whip her usual mixer.

Oily cream (20% or more)

For the sour cream is best suited sour cream 30% fatAlthough such tricky to find in retail stores, but also the 20% cream - perfect escape. Pre-check the density of sour cream on by simply inserting it into the spoon. Spoon worth - cream suits.

Cream with sugar stirred whisk until smooth. The mixture almost immediately becomes a liquid, but this is normal. I start beating with a mixer, gradually increasing speed.

In the photo a tablespoon rather than teaspoon
In the photo a tablespoon rather than teaspoon

Whip about 7-10 minutesThe process is not fast, but with a lot of time begins to thicken and become like a cream.

P.S. I forgot to say that for any sour cream, use cold, fresh from the refrigerator.

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