How to mix cream: useful tips

It is difficult to imagine a recipe in which everyone's favorite whipped cream will be absent. Delicate texture, magnificent forms, amazing taste give completeness to the confectionery product. Like any other thing, whipping cream includes a number of specific features. If you break the technology, the product will turn into oil or, on the contrary, 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 the final composition turned out lush and dense, give preference to cream fat content of 27% or more. Shopping option - 33% of the composition, its consistency is similar to homemade product.
2. If the possibility of acquiring 27-33% cream is not available, buy a composition with a lower than stated value.However, in this case, you will have to add food stabilizers to give thickness. They can be lemon juice, gelatin, egg or quail protein, a special pastry thickener (sold in the “seasoning and spice”, “confectionery additives”, etc.) departments.
3. In cases where homemade cream is used for whipping, dilute them with filtered melt water or whole milk. Stay proportional: 275 ml. cream accounts for 110 ml. fluid.
4. In addition to the indicator of fat content, pay attention to the origin of the cream. They can be animal or vegetable. The first option assumes 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. Cream of this kind is called "powder".
5. The girls who follow the figure, suitable cream of vegetable origin. When choosing a product you should not choose the highest indicator of fat content, it will be enough for 10-15%. This type is great for making low calorie desserts.

Preparation of cream for whipping

1. Before you start beating, 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 the kitchen tools to the freezer for a quarter of an hour, but you cannot cool the cream in this way. Otherwise they will stratify after beating.
2. After cooling the dairy product, remove the pack from the fridge and shake well. The same applies to milk, if it diluted with homemade cream. Such manipulations must be done in order to accumulate the top fat mixed with the main part. As a result, the cream will turn out to be uniform, fluffy and thick.
3. A bowl with wide sides, which must be kept at an angle, is considered to be the best whipping dish. A whisk or mixer must be completely immersed in the creamy mass, otherwise the technology will be broken.

How to whip cream

1. It is important to remember forever that a blender is absolutely useless in terms of whipping cream. For such purposes you can use a mixer or a whisk.The ideal option involves step-by-step beating, first automatically, then mechanically (manually).
2. Whip the cream in stages, do not try to process the entire composition at a time. The best is beating up 250-300 ml. In cases where the cream requires more cream, cook them for 2-3 approaches.
3. Always start beating with a mixer at minimum power, gradually increase the speed to the middle mark. Then again reduce the speed of the mixer, preparing the device for shutdown. Complete the procedure with a hand whisk, so as not to miss the moment of the final preparation of the cream.
4. The consistency will tell you about the readiness. The first thing you will notice is that the product will stop circulating, while keeping its shape and have a dense 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, about 5–7 minutes of whipping will be required for heavy cream (about 30%).
5. If you notice that the cream will soon turn into butter, pour a little fatty milk at room temperature to them,then whisk to the desired consistency.
6. Not everyone has a whisk or a mixer, consider the option of beating without these devices. Prepare a plastic container for storing food or heating in the microwave, put in it fatty 33% cream and icing sugar, cover with a lid. When the container is hermetically sealed, begin to shake it in different directions for 5-7 minutes.

Natural Sweeteners for Cream

1. In addition to the correct choice of cream, you also need sugar. Due to its absorbing properties, it absorbs a part of the liquid, making the final product thick and lush.
2. As a result, you get a syrup of high viscosity with elastic walls and air bubbles. If desired, you can use both beet and cane sugar, as well as powder based on these products.
3. Confectioners recommend sweetening the cream with powdered sugar, while it must be sieved beforehand 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 needs to be intervened at the initial stage. Such a course will allow the crystals to quickly dissolve, so that the granules will not crunch on the teeth.
5. Professionals in one voice assert that it is impossible to add date and coconut sugar in whipping cream. If you violate this recommendation, the mixture will turn out to be non-uniform, aesthetically ugly.
6. As a sweetener, you can use natural liquid honey. In this case, interfere with it long before the start of beating (3-4 hours). Honey is added to cream pre-heated to room temperature, then the composition is stirred until homogeneous and put in the refrigerator for 1 hour. Only after that you can start beating.
7. As for the wedge syrup, it must be added in moderation. Initially, the composition does not seem too sweet to you, but after a certain period of infusion, it will acquire a sugary shade. The product intervenes after beating the cream with a spatula, the amount depends on individual preferences (usually 3 teaspoons per 100 grams of composition are enough).

Natural thickeners for cream

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

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

If desired, you can dissolve the gelatin directly in the dairy product. To do this, separate the 1/3 cream, add gelatin to them, wait for the swelling. After that, combine 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 make it thicker. Experiment.

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

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

Cream thickener

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

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

Protein
Separate the chicken or quail white from the yolk, put it in a bowl and put it in the fridge, let stand for about a quarter of an hour.Beat in a convenient way, add to the pre-whipped cream, process the mixture by hand for 1-2 minutes, giving the mass uniformity.

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

Video: 3 options for whipping cream