In this article I will try to answer the most frequently asked questions: how to whip cream, how to stabilize and how not perevzbit cream?
This is a fairly large-scale article, which I will discuss the rules for working with the cream. If you are interested in items such as the right to work with certain products - place huskies, so I understand that this format is really interesting and you'll be writing more of these materials. I have already harvested an article about the most essential tools for making desserts.
What are the cream
In the shops are sold fat cream 10% and up to 20 percent fat, this cream suitable for addition to coffee, or the preparation of different sauces. For whipping cream, we need fat content of 30 percent, I ispolzouyu cream fat content of 33-35%, as in the sale are the cream of 38% fat. Buy cream in pastry shops or large supermarkets such as Auchan, there is always a heavy cream.
Homemade cream usually quite fatty, more than 30% and can be used for desserts.
How to store?
The main and fundamental rights, before whipping the cream should be well cool, hold in the refrigerator for at least 4 hours and it is better to leave at night.
During storage, the cream a little divided, less fat go down, and more fat rises to the top. Before using the cream Shake well and combine.
As the beating and why?
For whipping cream is not suitable immersion blender knife, but you can use the hand blender with whisk attachment, the main thing to have enough power blender to whip them up to the desired state. Also suitable hand mixer and or for high-volume stationary, planetary mixer. for whipping cream container must be clean and dry.
If you are not sure of the quality of cream, the cream, beaters and capacitance before whisking you can send for 20 minutes in the freezer.
Begin to whisk the cream on low speed, gradually increasing speed if you start immediately whipping cream at high speed, then it is likely that the cream you exfoliate.
How many minutes you need to whip cream? It depends on the quality of the cream and the power of the mixer, which you are working. More than 35% of heavy cream whipped much faster than 33% and so on.
In his recipes, I use the cream whipped to soft peaks and dense spikes. The main difference lies in the fact that the cream whipped to soft peaks then very easy to mix with some other basics, to add to the stuffing and whipped cream peaks to dense uses dense creams and decorations desserts.
Incidentally whipped cream can be stored one day in a refrigerator, it is desirable to store in a sealed container to cream not absorbed smells of refrigerator
During the whipping cream can taste add powdered sugar, powdered it, and no sugar. Sugar for a long time and can be dissolved perevzbit. When a state of dense cream peaks already very well keep their shape, if you turn the cup, they will remain in place. You can use these creamers, cream supply, serving desserts.
How can stabilize the cream?
There thickener for cream, but I do not like to use them, and if you want to use, read the instructions on the packaging. Below I will describe how I stabilized with gelatin.
250 grams of cream I take one teaspoon of gelatin and 6 teaspoons of cold water, remember that it is always necessary to dilute the gelatin in a ratio of 1 to 6. Pour into water and gelatin to swell giving time.
Follow the instructions on the package according to each gelatin need time to swell.
When gelatin is swollen, melt it in a water bath or in a microwave short pulses. The basic rule, gelatin can not overheat, and in any case the boil, because it loses its gelling properties when it reaches 80 degrees.
Dye gelatin to cool to room temperature, after which the cream whisk and a thin stream under constant stirring, pour gelatin. Such cream is useful for decorating cakes, they can be used immediately, or send for a while in the fridge. These creams do not flow very well in the refrigerator keep their shape.
basic errors
The main mistake is that we do not whisk cold cream, so you bought the cream in the store, came home put them in the refrigerator. The store is not very low temperatures in refrigerators, you put the cream in the fridge, they have stood for half an hour, is not completely cooled down and when you start beating them at the initial stage, everything happens pretty good, cream starts to bubble, begin to thicken a little, but at this stage, and all terminated. And when you keep beating them and wait, that's so they must thicken, this is not happening. At this point, the cream cut off, ie, they are divided into oil and serum and do with it nothing can.
Another error whip cream too long. For example, if you have whipped cream until thick peaks and then you wanted to add to it a dye or cream cheese or cream, powdered sugar, or something else, but it will take just 10 seconds, as your cream will likewise divided on whey and butter. Therefore, once you have whipped cream until peaks tight stop whipping.
In this article, I tried to tell the secrets and mistakes when working with the cream. It is possible that it is not remembered, but when I think I will add. Use these rules and your cream will always be well-whipped and desserts is a beautiful and will not spread.
Recipes with cream:
Ice cream ingredients of 2
classic cheesecake