A true decoration of the festive table is always a sweet dish, whether it is a magnificent cake, pastries or a delicious dessert. Sometimes these are whole works of art. Previously, the main decoration of such sweets for confectioners was a cream based on butter. Now, more and more often, confectioners give preference to whipped cream due to their airiness, delicate taste and lower calorie content. Making desserts with whipped cream at home or decorating pastries with them is very easy, you only need to know a few little tricks.
Pick your recipe
You will need
-
- Cream 20 - 35% fat;
- Mixer or blender with a frame nozzle.
Instruction manual
1
Cow cream of at least 20% fat is suitable for whipping. Cream of lower fat content may simply not whip for you. To whip the cream, use a mixer or blender with one or two frame whisks. You can also use a hand mixer.
2
Chill the cream in the refrigerator before whipping.
Start whipping cream at the slowest speed. Gradually increase the speed of whipping.
3
If, according to the recipe, you need to add sugar to whipped cream, then introduce it gradually in the process of whipping in small portions. Better yet, if you use powdered sugar instead of sugar. It does not add weight to whipped cream and dissolves more easily in them.
As soon as the cream is whipped into a strong foam and retain their shape on the whisk, the whipping should be stopped.
4
After whipping, put the cream in a pastry bag and use to decorate cakes or make desserts. Properly whipped cream retains its shape for a long time and does not settle.
note
Do not overdo it with whipping cream. An intense whipping speed or an overly long process can cause you to whip the cream into butter.
Useful advice
Some confectioners add a small pinch of salt to the cream before whipping, so the cream will beat faster and easier.