How to make homemade cream thick. Whipped cream from milk and butter: recipe with photo

If any recipe contains cream, it is not always possible to replace it with milk. For example, you cannot make butter from whole milk, although heavy cream will do. Luckily, making cream is pretty easy. All you need is whole milk and butter or gelatin. However, if you want natural cream, use non-homogenized milk.

Steps

Ingredients

heavy cream

• 3/4 cup (180 milliliters) cold milk (whole or 2% fat)
• ⅓ cup (75 grams) unsalted butter

Formulated to make 1 cup (240 milliliters) of heavy cream

Whipped cream

• 1/4 cup (60 ml) cold water
• 2 teaspoons (10 grams) unflavored gelatin
• 1 cup (240 milliliters) whole milk
• ¼ cup (30 grams) powdered sugar
• ½ tablespoon (7.5 milliliters) vanilla extract

Formulated to make approximately 2 cups (480 milliliters) of whipped cream

Whipping cream from milk

• Non-homogenized milk

Quantity may vary

Steps

Getting heavy cream

Melt the unsalted butter in a saucepan over low heat. Place ⅓ cup (75 grams) of unsalted butter in a small saucepan. Make a low heat and wait for the butter to melt. You can stir the oil from time to time with a spoon or rubber spatula.

• Don't use margarine or salted butter, as they can ruin the flavor of the cream.

Add 1 tablespoon (15 ml) melted butter to cold milk. This operation is called "tempering", it is very important. If you pour all the ghee into the milk at once, the milk will heat up too quickly and curdle.

• It is better to take whole milk, although milk with a fat content of 2% is also suitable.
• Do this in a separate container. A large measuring cup is perfect.
• Use all 3/4 cup (180 milliliters) of cold milk at this stage.

Whipping cream from milk

Pour unhomogenized milk into a glass jar. You will have to put a ladle into the jar, so it is better to use a jar with a wide mouth. Make sure she's clean.

• If the milk is already in a glass jar, you can skip this step.
• This method is suitable only for non-homogenized milk. It is not suitable for homogenized milk as it has too low a cream content.
• The easiest way to tell if milk is homogenized is to look at the label. If the milk is sold in a glass container, you can also check to see if it has a layer of cream on top.

Everyone knows that cream is a dairy product. They are very useful, if, of course, they are natural. However, it should be noted that you cannot buy a real product in stores, since cream is made in dairies by separation. How much useful substances remain is unknown. One can only guess. Therefore, there is nothing better than a natural homemade product. It is for this reason that we want to talk about how to make cream from milk.

homemade treat

What could be tastier than homemade cream? They will be useful for making beautiful cakes and delicious pastries. They can be added to coffee, sauces and baked goods. Yes, and in its pure form with bread - this is a real delicacy. In addition, cream is the main ingredient in the manufacture of butter and sour cream.

It is simply impossible to make them from store-bought milk at home. For this reason, only a real goat or cow product should be taken for manufacturing. The first option is something amazing. There are several different cooking methods. Each housewife decides for herself how to make cream from milk. After weighing all the pros and cons, she chooses her option. But whichever method you use, you should first purchase full-fat homemade milk (whole). It follows from the fact that to obtain one liter of cream, ten times more cow product will be needed.

The first (simple) way to make cream

Cream from homemade milk is quite simple to prepare in this way. You just need to take milk, cover it with a lid and put it in the refrigerator for twelve hours. At this time, it is better not to touch the pan. After the required time has passed, cream will appear on top. Just take a spoon and collect them. If desired, a little sugar can be added to the mass and beat with a mixer. In this case, you will get wonderful homemade cream. By continuing to beat at a higher speed, we will be able to make real butter.

How to make cream from milk using a separator?

The second way to get cream is more complicated. You will need a milk separator. And this means that, in addition to the cow product, you will also have to buy this simple apparatus. Of course, if you want to indulge yourself with homemade cream from time to time, then it makes no sense to purchase it. But if you want to regularly make homemade products, then you cannot do without a simple and such a useful device. Correctly setting the separator, you can get a product of any fat content. Having such an apparatus, you do not have to think about how to prepare cream. You just need to pour good milk into a container. The separator will do all the work for you.

In general, such a device is a wonderful solution for those who have a goat or a cow. Milk must be processed daily, and the separator greatly simplifies the work. As a result, you can easily get not only cream, but also butter, sour cream and other delicious products.

Types of separators

If you really think about the question of how to make cream from milk using a separator, then you should know that there are two types of machines: manual and electric. The latter are more expensive. But they are more convenient to use.

Another way to make cream

While talking about how to make cream, we want to talk about one more way. Most likely, for urban residents, this option will be the most acceptable. In a metropolis, it is not always possible to purchase real full-fat homemade milk, and not everyone wants to mess around with a separator. Therefore, we offer you a more interesting option. It will allow you to get a good dairy product for desserts and cakes.

So, for cooking, we need butter (at least 72% fat) and milk. The consistency of the resulting cream can be adjusted. It's simple enough. In order for the cream to have a fat content of 35%, you should take four hundred milliliters of milk and the same amount of grams of butter. For 25% of the product, a different ratio is required: 514 ml and 286 g. If, due to circumstances, you do not eat fatty foods, then it will be even less. So, for 15% cream, you need 628 milliliters of milk and 172 grams of butter.

Cow product must be poured into a saucepan. There you need to chop the oil. We put the dishes on a small fire, heat the contents and stir constantly. Milk should not be brought to a boil. It should just be warm. Next, the mixture should be poured into a blender and beat it for about ten minutes. After that, it is better to place the cream in a glass dish. And, covered with a clean towel, refrigerate for eight hours.

The benefits of cream

When we prepare cream, we do not think about how useful this dairy product is. There is no need to say that it is delicious. Probably, there is no such person who would not love them. Even kids are fans of this delicacy. Meanwhile, the cream is very useful for duodenal and stomach ulcers, gastritis and other diseases. Imagine that they contain an amino acid that is converted in the body into the "hormone of joy" - serotonin. It is he who improves performance and mood, makes the body to be in good shape, relieves insomnia and depression, and reduces appetite. Maybe that's why we all love cream so much. By adding them daily to coffee, we reduce its harmful effects on the body and protect teeth from dark plaque. As you can see, it is quite possible to make good cream at home. And it's an easy process. The result will delight all family members.

Who is contraindicated cream?

However, even such a wonderful product has some contraindications. Cream is not recommended for children under two years of age. For their body, this is still too heavy a product. As for adults, cream should not be consumed by people with obesity, metabolic disorders. They can become taboo for hypertension, liver pathologies, heart and vascular problems. The product is especially contraindicated for those who suffer from intolerance to all dairy products. With some caution, scientists treated such fatty foods with elevated cholesterol levels in humans. However, recent studies have shown that the benefits of cream are great. And their influence on the formation of cholesterol plaques is exaggerated.

If your recipe calls for cream and you don't have it, forget about this problem and use the Cream at Home recipe! Cream comes out just like store-bought cream and I'm sure many of you will need this recipe!
The recipe is very simple, the result itself is very pleasing!

And also, the fat content of the cream can be adjusted!
From 10% to 50% (although hardly any of you will make such heavy cream)!
Try it! Good luck!
You will need:
400 ml milk (2.5-3.5%)
butter (quantity depends on the desired fat content, 380-400 grams for 35% cream) Put the butter in the freezer.
Yield - 500 ml
1. So, here is milk and butter. put the butter in the freezer.
2. Grate butter into milk.
3. We put on the smallest fire so that the milk is barely warmed up and the butter is completely melted.
4. From the stove and immediately into the blender. At first, butter and milk still exist separately from each other.
5. Beat for 3 minutes at high speed. Now milk and butter are already one.
6. Pour into a saucepan - this is the mass obtained. And in the fridge. I do at night.
7. We get this in the morning.
8. We put them in a mixer and beat them as usual.
9. The mass is gradually compacted.
10. Add powdered sugar, and everything becomes quite "cool"!

Three butter into milk on a grater. Boil the mixture in a water bath until the oil is completely dissolved. In no case should milk boil, just warm up well.
- When the oil has dissolved, transfer the mixture to a blender (with knives!) And turn it on for 3 minutes. At this stage, milk and butter should, as it were, merge together.
- Pour into another container and cover with a lid. We put in the refrigerator for 8 hours.
- Everything, the cream is ready, now you can whip them.
- Now the cream can be whipped with sugar or used according to the recipe. I did it with a mixer, very easy and simple. The main thing is to stop in time, otherwise it may turn out to be oil again.

Why might it not work. Secrets:
At the first stage, when milk and butter are whipped in a blender after warming up, it is necessary that they merge into one whole. If the milk and butter are separated.

To prevent the butter from flaking, cool the cream at room temperature, covering it with a thin cloth, and put the lid on the cloth when you put it in the refrigerator. To prevent condensation. I am writing in "marching conditions", maybe someone has already written.
If the next day you add a little butter to the settled milk, whipping cream will be even better.
If you took out milk, and the liquid is thick on top and liquid below, don't be discouraged, not everything is lost, it's worth whipping the cream a little more until you get the desired density.
It is necessary to use a blender with knives, since when whipping there is no additional air access, the lid is closed, and the submersible one has such air access.

Natural products are tasty, healthy and quite inexpensive. Many, for example, at home prefer to make butter, bake bread, grow vegetables and herbs on the balcony. But how to make cream without leaving home? It is possible, but you still have to leave the house for an hour - to the grocery store.

What is required to make cream

So, the store is worth buying the following: milk and butter. You can also run into the pharmacy - for gauze and paper napkins. They are also useful during the preparation of homemade cream, which can be made of any fat content and consistency.

Now the most interesting thing is the process of creating a natural product or how to make cream from milk. The main condition is that all products are fresh and of good quality. Well, and, preferably, follow all the cooking instructions, as per the charter!

To start, take a medium-sized saucepan. All the milk is carefully poured into it and butter, previously cut into small pieces, is added. Now the saucepan with all the contents is put on a slow fire and heats up. Do not forget to constantly stir the entire composition of future cream! It is not necessary to bring the mass to a boil, the main thing is that it just melts well. A homogeneous warm mixture is poured into a blender prepared in advance, and we begin to beat it for 5-9 minutes.

Everything else is done very simply: the mixture is poured into another, preferably a glass container, covered with gauze or a paper towel and cooled. Then all this is put in the refrigerator for 6-8 hours, and it is possible for the whole day. It does not hurt to add a little thickener to the cream, but this is before you whip it a little.

Cream from sour cream - fast and healthy

Now we understand how to make homemade cream. From this ready-made tasty product, you can then cook whatever your stomach wants - a cake with cream, ice cream and any dessert.

Cream at home can be made from sour cream. They will be thicker and thicker. To do this, you need to: pour fresh milk into a glass jar and let it brew. Over time, the cream rises to the top, and you can see a delicate "cap" on top of the jar. By the way, the fatter the milk was taken for manufacturing, the thicker the “cap” of cream will be. We carefully remove this kind of “headdress” with a spoon and transfer it to another clean container. Now we have learned how to make cream from sour cream.

It's great that you can cook the most delicious and healthy products yourself. To do this, you only need desire, imagination and a good appetite. With all this, you don’t even need to have culinary skills. Bon appetit to all cream lovers!

Few people know how to make whipped cream correctly so that it turns out tender and airy. This product is often used to make various desserts and pastries, and almost everyone has tried it.

And in stores you can find ready-made whipped cream in spray cans, but they are not always of the proper quality, so it’s better to learn how to make this delicacy yourself. The process of its preparation has many subtleties and nuances, which will be discussed in today's article.

To know how to whip cream properly, pay attention to some guidelines before you start:

• The calorie content of the dish ranges from 160-335 kcal per 100 g. This “range” directly depends on the fat content of the original ingredient. To reduce the figure, you can add a little milk;
• You need to choose only the best, freshest and highest quality cream. The most suitable option is a classic product with a fat content of 33 percent. Whipping will be perfect, in a strong foam. Low-fat (10 percent) or medium-fat (20 percent) dairy products will work, but they won't whip very well and won't come out fluffy. In this situation, you will have to use gelatin or egg whites to thicken;
• Creams must be slightly chilled, but not frozen or warm, otherwise they will separate into butter and whey;
• The whisk and utensils also need to be briefly placed in the freezer. Use metal kitchen utensils for cooking;
• So that the container does not heat up during operation, keep it in ice water;
• Do not whip the entire portion of the product at once, but divide it into components of 200-300 ml;
• Do not set the mixer immediately at high speeds, but increase them gradually;
• The shelf life of the finished product in the refrigerator is no more than 12 hours.

Whipping cream with a mixer

This is the easiest and fastest way to make your favorite sweet dessert.

You will need:

• Sand sugar - 50 g;
• Cream 33% - half a liter;
• Egg or gelatin for fixing (optional).

How to whip strong cream with a mixer:

1. Pour the dairy product into a deep metal container, wrap it with cling film and send it to the refrigerator for 50 minutes. We put in the cold and whisk nozzles - at the same time;
2. We grind sugar into powder on a coffee grinder and additionally pass it through a sieve with a fine sieve to get rid of large particles;
3. We remove the dishes and tools from the refrigerator, remove the film and start whipping in a circular motion, setting the device to the minimum speed, then gradually increase the speed;
4. After about 7 minutes, the mass will begin to acquire density. We begin to gradually add powdered sugar - it will help whip the cream into foam and give them a pleasant sweetish taste;
5. We continue the process for another 5-6 minutes until stable peaks are obtained. You should not exceed the specified time, otherwise you will get oil;
6. To obtain a thick consistency, lemon juice, gelatin or an egg can be added as a fixative if desired. They must be included at the very end of cooking.

We lay out the finished whipped cream with powdered sugar in bowls and send it to the cold, otherwise at room temperature they will quickly “float”.

Whip the cream by hand with a whisk

Many chefs claim that this method is the best, because the product prepared in this way is stable and lush due to the large amount of oxygen.

List of ingredients:

• Powdered sugar - 30 g;
• Fatty cream (33-35%) - 350 ml;
• Vanilla sugar - 10 gram sachet;
• Lemon juice - half a teaspoon.

Whipped cream recipe at home with a photo:

1. We prepare a convenient metal dish with a wide top, so that it is convenient to make intensive movements with a whisk in it. We cool the tool and the main component according to the same instructions as in the previous recipe;
2. Next, put the bowl in a container with ice or ice water and hold it at a slight slope. This will help the contents circulate better, respectively, a stable consistency is formed faster;
3. Slowly we begin to make circular movements with a whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
4. Continue whipping, capturing the entire surface of the mixture and kneading it to the bottom of the container.

The milk dish will be ready when the characteristic embossed pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not overdo it, otherwise whipping heavy cream will not work, and they will simply settle. At the end of the process, it is necessary to pour in lemon juice, which acts as a consistency stabilizer.

Whipping dry cream

1. We put 5 large spoons of this product in a glass, into which we then pour water;
2. We mix everything thoroughly;
3. In a mass of 150 ml, add a glass of milk, and mix all the ingredients until smooth;
4. We put the finished mixture in the refrigerator, and remove it in the freezer two minutes before whipping.

We prepare the cream using a mixer or a whisk, first at a low speed, which we gradually increase. After thickening, it must be reduced. The finished product must be placed in the refrigerator.

Such dry whipped cream is suitable for making desserts, cakes and pastries.

Cream dessert with fruit

Required components:

• Mandarin, banana, kiwi;
• 2/3 cup cream;
• A pinch of vanillin;
• 0.5 cup powder.

How to make fruit whipped cream:

1. The first step is to prepare the fruit - cut them into small slices or grind them with a blender. You don't need to mix them together;
2. Whipping is done using one of the methods indicated above, and we will begin to form our delicacy;
3. We put the banana slices on the bottom of a glass beautiful form, cover it with butter cream;
4. Next, make a row of kiwi, add the creamy mixture again;
5. The last layer is tangerines, which we will also cover with a creamy composition, sprinkle with chocolate chips and send to cool.

Chocolate cream cake

Chocolate whipped cream for cake can act as an independent dessert, and can also be used to decorate many other treats.

Components:

• 30 g cocoa powder or 50 g chocolate;
• 2 cups cream (fat content - 20%);
• A small spoonful of gelatin;
• 1/3 cup powdered sugar.

Action plan step by step:

1. Take from this amount of cream 1/3 part and fill it with gelatin. After it swells, put the dishes with the contents in a container with water, which we heat until the gelatin dissolves, not forgetting to stir;
2. Remove the container from the stove and let the contents cool;
3. Take another 1/3 of the mass of the main ingredient, heat it to a hot state and dissolve the cocoa powder in it well. If you decide to use chocolate, melt it first. Then it mixes easily;
4. Next, combine the creamy remains with the powder and start whisking slowly. When the first foam appears, pour in delicious chocolate cream, and after a while add gelatin.

Whipped cream for coffee

They can be made in the evening, put in the refrigerator and added to coffee in the morning.

Grocery list:

• 5 g of powder;
• 50 ml cream;
• Orange peel or chocolate chips.

Coffee decorating steps:

1. Beat the first 2 ingredients in a thick foam;
2. We brew coffee, pour it into a cup, carefully spread creamy foam on top;
3. Sprinkle with grated chocolate or orange zest.

Video: 3 variations of whipped cream