Cream after whipping became liquid. Why cream with sugar is not whipped and how to whip it into cream for a cake

Cream is delicious everywhere: in coffee, sauce, cream. Mistresses, however, often notice an offensive misunderstanding: when cooked, the cream turns into unsightly curdled lumps. Needless to say, this fact can spoil any dish. Today we will understand why cream curdles and what to do to prevent cream from curdling henceforth when creating the next culinary masterpiece.

Why does cream curdle?

After going through the forums and getting acquainted with the opinions on this matter, we made a certain rating of the reasons:

1. Cream is not fresh.

2. Low-fat cream curdles easily, so you should choose fatter cream.

3. Adding dairy products to any acidic environment causes curdling.

4. A sharp temperature drop when adding cold cream to a hot dish turns them into lumps.

To keep the cream from curdling...

Question how to cook cream so it doesn't curdle, we decide. For this, there are small culinary tricks:

1. Delete paragraphs No. 1 and 2 of the first part of the article. For sauces, pasta, for stewing cream, it is better to choose fresh and fatty ones.

2. Cream taken from the refrigerator is first warmed up a little (at least to room temperature) and only then added to a hot dish or hot drink. Remember: a sharp temperature drop provokes folding. By the way, at the same time, it is better to remove the pan from the heat for a couple of minutes or reduce it to a small one.

3. When added to the pan, the cream is immediately vigorously mixed with the main ingredients until a homogeneous consistency.

4. During the preparation of the sauce, it is good to first mix the cream with flour, and then add to the main ingredients.

5. To prevent the warblers from curdling when whipping, beat them first (when chilled) with a fork until they thicken, and only then add to
them powdered sugar.

Every housewife loves to delight her household with delicious dishes. To make an airy cake at home, whipped cream is often used, which is very easy to make with sugar and creamy raw materials (with the required percentage of fat content). By following simple rules and tips, you can cook an incredibly tasty treat that everyone will like. Learn how to whip cream below.

How to make whipped cream

Whipped cream options for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla or protein. In order for the cream to always turn out to be homogeneous, tasty, and not to spoil the cake, you must follow a few simple rules. How to whip cream for cream:

• you need to use only a fatty product (from 33%) to achieve a thick cream consistency;
• before whipping, place the bowl and whisk of the mixer in the freezer for ten minutes;
• start whipping at low speeds;
• whip the mass for at least five minutes.

What cream is best for whipping

To obtain a stable and airy mass, it is necessary to use cream from 33% fat. If you take 10 or 20 percent, you will not achieve a positive effect only by whipping. You will have to add special thickeners, stabilizers or gelatin, but you can forget about good appearance and tasty cream. Compared to those that have chemical additives, it will come out no cheaper than more expensive heavy natural cream.

How to thicken whipping cream

Why won't the cream whip? Often the reason is simple - it is insufficient fat content of the product. The main rule: to make whipped cream for a cake, they must be fresh, of high quality, with a fat content of more than 33%. To thicken the creamy mass with the help of natural ingredients, you can add gelatin, a teaspoon of lemon juice, egg white.

Whipped cream recipes

There are many recipes for whipped cream, making this delicacy at home is very simple. They are whipped with sugar, gelatin, lemon juice, protein mass, special thickeners and powdered sugar. The technique is based on the main rule - intensive whipping. You can use a blender, mixer or "grandma's way" - a fork.

With sugar

• Cooking time: 13 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 255 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.

Air cream can be prepared with sugar. It is not recommended to use granulated sugar for cream: it will not dissolve when whipped, it will be unpleasant to creak on the teeth. Before adding it, it is ground into powder using a coffee grinder or a classic blender. There are no specific proportions when adding sugar, the sweetness is adjusted individually.

Ingredients:

• cream 35% - 500 ml;
• whole sugar - 50 g or to taste;
• vanillin - 1 g.

Cooking method:

1. Take a chilled container and mixer attachments. Enter cream.
2. Select a low whipping speed.
3. After three minutes, add sugar (gradually).
4. At the end add vanilla.

With powdered sugar

• Cooking time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 1000 kcal / 400 g.
• Purpose: for cake.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Delicate and airy cream from cream is used as a filler for any confectionery, cakes and pastries, it can be supplemented with fruit mousses that will give the cream an exquisite taste. To make the topping at home, you must strictly adhere to the recipe, maintain the recommended proportions and follow the rules for whipping the butter cream (photo), then it will become a real decoration for any confectionery.

Ingredients:

• cream not less than 33% - half a liter;
• powdered sugar - 50 g;
• vanillin - 2 g.

Cooking method:

1. Put a bowl in the freezer, cool the beaters, creamy mass. At this time, add sugar and vanillin to a container at room temperature and mix.
2. The chilled cream is whipped at low speed. When they thicken a little, add powder.
3. If the cream holds its shape or soft peaks appear, stop whipping.

with gelatin

• Cooking time: 15 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 250 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Cream is ideal for any dessert. It goes well with shortcrust pastry, tartlets, biscuit cakes. Cream is not very high in calories when compared with butter filling. To prepare this cream at home, no special knowledge or culinary skills are required. See below for step-by-step instructions with photos and preparation.

Ingredients:

• non-liquid fat cream - 600 ml;
• gelatin - 20 g;
• vanillin - a pack;
• powdered sugar - 45 g.

Cooking method:

1. Cool the creamy product, mix, gradually add vanillin and powder until a thick foam (hard peaks) appears.
2. Soak a spoonful of gelatin until swelling, heat over low heat to completely dissolve (do not boil).
3. Combine cream and gelatin, mix, refrigerate.

How to whip cream with a blender

If you don't have a mixer, use a blender. Start whipping at the lowest speed, after a minute switch to medium speed. When using a blender, it must be borne in mind that high speed cannot be used - the mass can be “re-whipped”, they will begin to delaminate. Cooking time depends on the power of the blender.

mixer

The mixer is the most suitable device for making cream. Place the nozzles in the freezer for ten minutes before use (cold helps to thicken quickly). Start whipping with a hand mixer on speed #1, then you can add a couple of drops of lemon juice to thicken it faster, finish on high speed #3. Store in the refrigerator for three hours.

Whisk

How to prepare a cream if there are no electronic "helpers" at home? Lush mass for the preparation of desserts can be obtained manually with a whisk. Mix thoroughly to completely dissolve the sugar. It is necessary to beat in small portions at an intensive pace to achieve the desired density. How to cook, step by step video, photos, see below.

Video

How to whip cream correctly, how to make whipped cream thick, sweet and tender? Experienced confectioners know and make whipped cream in cafes and restaurants in a matter of minutes. Cream with sugar is whipped into a cream for decorating a cake, cakes are soaked with butter cream, and added when preparing desserts.

But with the right recipe, whipped cream is easy to make at home.

How to make whipped cream at home from cream, what percentage of fat content is better? Whipped cream (or buttercream is also called chantilly) is made from ordinary cream, whipping the liquid mass into a thick foam using a whisk or mixer.

Chantilly cream is usually sweetened with sugar or powdered sugar, and vanilla or almond extract is often added to buttercream to improve the taste.

What cream is better to use

To whip cream according to this recipe at home, you need to beat a dairy product with a fat content of at least 33-35% with a whisk or mixer until the volume is approximately doubled.

If you continue whipping and beat the cream with sugar, then as a result of cooking you will get sweet homemade butter. When whipping the creamy mass, it is very important to stop in time.

Testoved advises. The answer to the question of how to whip 20 percent cream into thick foam is absolutely unambiguous - no way, and the answer is not subject to any other interpretation, despite what some sources say.

Why won't the cream whip? Cream of 33-35% fat content can be whipped into a strong foam, air cream for decorating a cake will not work with a lower fat content.

Whipping cream or a whisk with a mixer does not matter, the main thing is that dairy products, powdered sugar (and, preferably, selected kitchen utensils) are cold, although, of course, a mixer greatly facilitates the process of whipping cream with sugar into a cream.

In Chantilly, to improve the taste, not only sugar and vanilla extract are added, but also coffee, cocoa, orange zest.

Chantilly is a versatile product with a wide range of applications: it is used to make a cream of whipped cream (custard, cream, with condensed milk), served with fruits, hot chocolate and coffee, fill eclairs and profiteroles with it, pour over.

Use whipped cream to decorate the cake, for example, cakes, fruit and berry pies (chantilly and go well), muffins and.

How to whip cream 33% into a strong foam, make it thick

20 minutes to prepare

5 minutes to prepare

260 kcal per 100 g

How to make whipped cream at home - a recipe for Chantilly cream from whipped cream with powdered sugar into a thick foam.

How to whip cream 33% into a strong foam with a blender or manually with a cake whisk at home - cooking tips and secrets, a recipe with step-by-step photos.

Recipe Ingredients: Whipped Cream

• cream 33-35% fat pre-chilled - 1 cup;
• powdered sugar - 2-4 tablespoons;
• vanilla extract - 1 tsp (optional).

whipped cream recipe

Cooking Tips

• The bowl must be selected in such a way that it contains all the cream, which by the end of whipping will double in volume. In addition, the selected dishes should be deep enough, since the mixer creates a very large amount of splashes during the whipping process.
• From the very beginning, you should not add powdered sugar, otherwise the cream will not whip. It is best to do this after a minute has passed after the start of whipping.
• We carefully monitor that during whipping the cream does not exfoliate and does not turn into butter with whey. This is a very delicate process, so it's always better to under-beat or you'll have to start all over again with another batch of product. With a little practice, figuring out when to stop is pretty easy.
• If you need to whip more cream, it is best to divide the product into portions, especially novice cooks should not whip more than one glass at a time.

Greetings to all blog readers! The other day I ran into a culinary problem. I decided to bake a cake with cream and fruit, but my cream turned into butter and whey. Having studied the Internet, I realized that the question of how to whip cream correctly worries many housewives.

Let's figure out together what you need to whip the air cream. How to choose the right dairy product for dessert and what affects the final result.

Most often, hostesses instead of a delicate dessert receive a stratified mass. It also happens that the product simply remains liquid. Do not panic and think that the reason is your curvature. Even experienced cooks are not immune from this. The main reasons why the dessert may not work are the following:

• A small percentage of fat content of the product (the fatter, the better);
• Cream temperature - they must be chilled;
• The high speed with which they whip;
• Using a standard blender attachment (it is better to use a whisk attachment or a mixer for whipping);
• Sugar or powdered sugar was added early.

Before we dive into creating the cream, let's talk about the source material. Cream is a fat enriched with a portion of the milk that is centrifuged to the top of the milk. The basis of milk is water, which contains small, insoluble particles: proteins, fat, salts and milk sugar. Small droplets of fat are distributed in the water base in the form of an emulsion.

In Russia, the indicator of "fat cream" is determined according to GOST R 53435-2009. The fat content of cream made from cow's milk varies from 9 to 58%. On the shelves come cream with a mass fraction of fat 10, 20, 22, 33 and 35%. Unlike egg foam, which is stabilized by protein, whipped cream holds its shape with its own fat. Milk fat is a complex mixture of lipids.

I advise you to choose cream with a fat content of at least 30. Judging by the numerous reviews of hostesses, 33% Petmol has proven itself well. And now let's look at a step-by-step recipe for how to whip cream.

How to get gentle cream

We decided that the fat content should be at least 30%, optimally 30-35%. Of course, you can use a less fatty product, but whipping it is more difficult and the taste will not be so tender. The situation can be corrected with the help of gelatin. We will also talk about this. And yet, if you do not need "dancing with a tambourine", take 33% Petmol or another product with a similar fat content. Now let's move on to the instructions:

• Pour the chilled dairy product into a cool dish and immediately start cooking;
• It is better to beat with a mixer or a whisk, changing the speed;
• Start at a low speed, gradually reaching a maximum;
• When the mixture begins to thicken, go from maximum speed to minimum;
• The preparation time of the cream is up to 5 minutes, usually 3 is enough. If the product is 10, 20, 22% fat, more time will be required;
• Powdered sugar is not added immediately, but at the end. It is better to add it to whipped cream, mixing with a spoon.

How to understand that the dessert is ready? I think you, too, at least once whipped cream into butter. I myself recently stepped on this rake. Indeed, the moment of full readiness is very easy to miss. The dessert is ready when pronounced furrows appear on the surface of the mixture from the mixer. Once this has happened, the process can be stopped. Do not wait a little longer, it is fraught. A well-whipped product keeps its shape and does not spread.

If you beat with a mixer, then use no more than 500 ml at a time. Tilt the bowl a little and try not to drive the nozzle. Let the mixture circulate on its own in the container. Do not make this dessert with a regular blender attachment. According to reviews, they get whey and oil, and not a homogeneous air mass. To prepare a gentle cream, you need a special whisk attachment.

Features of whipping cream

In order to obtain a thick foam from the aforementioned dairy product, it must be well chilled. It is recommended to put cold cream in the freezer for 15 minutes before cooking. Dishes should also be cool. Some housewives recommend preparing a dessert by putting a cup with it in ice. But it is important not to overcool the cream, otherwise it will separate during the cooking process!

A dairy product with 10 to 22% fat thickens very poorly. Getting a thick mixture out of it that holds its shape will be more troublesome. Because he does not have enough fat to form the necessary peaks. The situation can be corrected by dissolving 1.5 tbsp. gelatin in 100 ml of water. Dissolved gelatin at room temperature is added to the mixture to thicken.

As for me, the cream with gelatin is not the best option. It is better to immediately buy a good 30-33% cream and enjoy the wonderful taste

You can use special thickeners. They usually save the day when the dessert comes out runny. The whipped mixture also thickens from lemon juice. The juice of ¼ of a lemon is dissolved in 200 ml of a dairy product.

And also, it is much easier to whip vegetable cream. According to many, the taste of such a cream is inferior to a milk dessert. If this moment does not bother you, you can safely try.

What cream to choose

Cream is a biological product. And its structure may be slightly different from batch to batch. One time you can get a luxurious creamy mass from ultra-pasteurized cream. But this does not mean that it will be excellent in every case. Therefore, if you have observed all the subtleties of cooking. It is quite possible that the stars have developed in such a way that pasteurization is slightly different. That's all. Therefore, go to the store and buy another batch.

You should also pay attention to the expiration date of the product. It must be fresh. Proper storage is important. If cream is bought from the market, it can be refrozen in winter. In summer, on the contrary, they are overheated. Of course, it is better to buy such products in markets.

Many people like homemade milk, so they buy products for dessert from hand. If you are going to make buttercream from such milk, do not forget to dilute it with water. Otherwise, get oil.

The next important point is the choice of sweetener. You can beat with sugar, but it is better to use powdered sugar. Cream is whipped quickly and sugar simply does not have time to dissolve in them. But the powder almost immediately connects. By the way, powder is easy to make at home with a sugar blender.

Classic aircream recipe

Whipped cream is a problem for many aspiring chefs. I will share a simple recipe how to cook with a mixer.

• 700 ml cream 30-33%.

Before whipping with a mixer, the cream should stand for several hours in the refrigerator. Remember not to mix different types of cream in a bowl to increase the percentage of fat. For example, we want to whip 700 ml of cream, and the available package is 350 ml. So, you need to buy 2 packs of the same company with the same fat content. Otherwise, the cream may not work.

Start whipping the cream with a blender at low speed for about 10 minutes. You need to be careful not to bring the cream to the point of separation.

Powdered sugar or coloring can be added both before and after whipping. If you are preparing a cream based on whipped cream, then add mascarpone cheese or melted chocolate to already whipped cream.

Whipped cream can be stored in the refrigerator. Just cover the bowl with cling film so that the smell and taste of the product does not change.

How to make cream with cocoa

Do you know that buttercream cake is an antidepressant? That's what I didn't know. And this means that it is not only tasty, but also healthy. I like chocolate treats more, so I will share the recipe for cocoa cream.

To prepare this delicate chocolate dessert, we need:

• 500 ml cream Petmol 33%;
• 50 g of powdered sugar;
• 30 g cocoa powder.

Step by step cooking instructions:

1. Powder and cocoa must be sifted through a sieve. Then mix the dry ingredients with a whisk.
2. Pour the chilled cream into the mixer bowl, beat until thickened, changing the mixer speed from minimum to maximum. 33% Petmol will begin to thicken in about 1-2 minutes.
3. Then add cocoa with powdered sugar. It is important to beat for about 30 seconds at low speed. Then go to max. After 1-2 minutes, you will have clear furrows on the surface of the cream. He's ready. In the process, make sure that there are no lumps on the walls of the bowl. If you see them, stop the mixer and remove them with a spatula.
4. Delicate chocolate dessert is very tasty, keeps its shape, has a pleasant color. The taste of the cream is not cloying. If you like very sweet desserts, you can add more powder.

Dessert without adding cocoa can be tinted in almost any color. For a cream of a bright yellow hue, you need a raw egg yolk. You can use some carrot juice. Do not forget about the lemon zest, it gives a delicate yellow tint. To do this, it is rubbed on a grater, wrapped in gauze and squeezed out the juice. Beetroot will help achieve from a delicate pink to a rich red hue. Blueberry, blackberry and grape juice will give you purple and blue colors. Adding spinach juice will help get the green tint.

How to whip vegetable cream Shantipak

The color of vegetable cream is creamy, not snow-white like that of animal cream. Pleasant, slightly sweet taste, like ice cream. Someone writes that it turns out tastier than with animal cream. Everyone's tastes are different, it's better to try it yourself at home.

• 300 ml Shantipak cream.

In 3 minutes, you can easily whip this amount of product. Chill the cream in the refrigerator first. Just do not freeze, otherwise the product will delaminate.

Beat at medium mixer speed. The product expands well. Can be mixed with curd mass, whipped with a blender. The cream is thick and holds its shape well. It's easy to work. It lasts longer, does not spread, resistant to shaking when transporting ready-made sweets.

If you cook from it the next day, be sure to refrigerate and cover with cling film. Even after a day, their appearance does not change at all. You can fill eclairs, tubes, cakes, make a layer of cakes. Shantipak cream goes well with cottage cheese and mascarpone cream cheese. On their basis, delicious creams are well obtained.

Remember that unwhipped vegetable cream should not be frozen in the freezer. Otherwise, the product will delaminate after defrosting and will not whip.

Watch a video review of working with Shantipak vegetable cream.

How to make mascarpone and whipped cream

This is my favorite cream. It is ideal for pies, cakes, cupcakes. Its very fast to cook. The only secret is that the ingredients must be really very cold.

• 250-500 ml of chilled cream 30-35%;
• 250 g mascarpone cottage cheese;
• 4 tbsp. l. powdered sugar.

Whip the cream to stiff peaks, adding the powdered sugar at the end. The amount of powdered sugar in the recipe is an estimate and depends on the dish to which you will add the whipped cream. Add the mascarpone and beat again until the ingredients are combined.

With this amount of cream, a denser texture will be obtained, which can be used to decorate the cake. If you need cream for pies or muffins, then take 500 ml of cream. Then the consistency will be more fluffy and light.

You can immediately cover the cake and grease the cakes with such a cream. If you will be working with a pastry bag, then first cool the mass in the refrigerator. The cream can be easily modified by adding chocolate, various flavors, fruits or food colors to it.

This photo perfectly shows how hard this cream is. Doesn't even want to fall off the whisk.

Now you know how to properly whip cream with sugar or powdered sugar. What percentage of fat content is better, as well as little cooking tricks. I really hope that my advice will be useful to you. Share them with your friends and cook for health!

Greetings to all blog readers! The other day I ran into a culinary problem. I decided to bake a cake with cream and fruit, but my cream turned into butter and whey. Having studied the Internet, I realized that the question of how to whip cream correctly worries many housewives.

Let's figure out together what you need to whip the air cream. How to choose the right dairy product for dessert and what affects the final result.

Most often, hostesses instead of a delicate dessert receive a stratified mass. It also happens that the product simply remains liquid. Do not panic and think that the reason is your curvature. Even experienced cooks are not immune from this. The main reasons why the dessert may not work are the following:

• A small percentage of fat content of the product (the fatter, the better);
• Cream temperature - they must be chilled;
• The high speed with which they whip;
• Using a standard blender attachment (it is better to use a whisk attachment or a mixer for whipping);
• Sugar or powdered sugar was added early.

Before we dive into creating the cream, let's talk about the source material. Cream is a fat enriched with a portion of the milk that is centrifuged to the top of the milk. The basis of milk is water, which contains small, insoluble particles: proteins, fat, salts and milk sugar. Small droplets of fat are distributed in the water base in the form of an emulsion.

In Russia, the indicator of "fat cream" is determined according to GOST R 53435-2009. The fat content of cream made from cow's milk varies from 9 to 58%. On the shelves come cream with a mass fraction of fat 10, 20, 22, 33 and 35%. Unlike egg foam, which is stabilized by protein, whipped cream holds its shape with its own fat. Milk fat is a complex mixture of lipids.

I advise you to choose cream with a fat content of at least 30. Judging by the numerous reviews of hostesses, 33% Petmol has proven itself well. And now let's look at a step-by-step recipe for how to whip cream.

How to get gentle cream

We decided that the fat content should be at least 30%, optimally 30-35%. Of course, you can use a less fatty product, but whipping it is more difficult and the taste will not be so tender. The situation can be corrected with the help of gelatin. We will also talk about this. And yet, if you do not need "dancing with a tambourine", take 33% Petmol or another product with a similar fat content. Now let's move on to the instructions:

• Pour the chilled dairy product into a cool dish and immediately start cooking;
• It is better to beat with a mixer or a whisk, changing the speed;
• Start at a low speed, gradually reaching a maximum;
• When the mixture begins to thicken, go from maximum speed to minimum;
• The preparation time of the cream is up to 5 minutes, usually 3 is enough. If the product is 10, 20, 22% fat, more time will be required;
• Powdered sugar is not added immediately, but at the end. It is better to add it to whipped cream, mixing with a spoon.

How to understand that the dessert is ready? I think you, too, at least once whipped cream into butter. I myself recently stepped on this rake. Indeed, the moment of full readiness is very easy to miss. The dessert is ready when pronounced furrows appear on the surface of the mixture from the mixer. Once this has happened, the process can be stopped. Do not wait a little longer, it is fraught. A well-whipped product keeps its shape and does not spread.

If you beat with a mixer, then use no more than 500 ml at a time. Tilt the bowl a little and try not to drive the nozzle. Let the mixture circulate on its own in the container. Do not make this dessert with a regular blender attachment. According to reviews, they get whey and oil, and not a homogeneous air mass. To prepare a gentle cream, you need a special whisk attachment.

Features of whipping cream

In order to obtain a thick foam from the aforementioned dairy product, it must be well chilled. It is recommended to put cold cream in the freezer for 15 minutes before cooking. Dishes should also be cool. Some housewives recommend preparing a dessert by putting a cup with it in ice. But it is important not to overcool the cream, otherwise it will separate during the cooking process!

A dairy product with 10 to 22% fat thickens very poorly. Getting a thick mixture out of it that holds its shape will be more troublesome. Because he does not have enough fat to form the necessary peaks. The situation can be corrected by dissolving 1.5 tbsp. gelatin in 100 ml of water. Dissolved gelatin at room temperature is added to the mixture to thicken.

As for me, the cream with gelatin is not the best option. It is better to immediately buy a good 30-33% cream and enjoy the wonderful taste

You can use special thickeners. They usually save the day when the dessert comes out runny. The whipped mixture also thickens from lemon juice. The juice of ¼ of a lemon is dissolved in 200 ml of a dairy product.

And also, it is much easier to whip vegetable cream. According to many, the taste of such a cream is inferior to a milk dessert. If this moment does not bother you, you can safely try.

What cream to choose

Cream is a biological product. And its structure may be slightly different from batch to batch. One time you can get a luxurious creamy mass from ultra-pasteurized cream. But this does not mean that it will be excellent in every case. Therefore, if you have observed all the subtleties of cooking. It is quite possible that the stars have developed in such a way that pasteurization is slightly different. That's all. Therefore, go to the store and buy another batch.

You should also pay attention to the expiration date of the product. It must be fresh. Proper storage is important. If cream is bought from the market, it can be refrozen in winter. In summer, on the contrary, they are overheated. Of course, it is better to buy such products in markets.

Many people like homemade milk, so they buy products for dessert from hand. If you are going to make buttercream from such milk, do not forget to dilute it with water. Otherwise, get oil.

The next important point is the choice of sweetener. You can beat with sugar, but it is better to use powdered sugar. Cream is whipped quickly and sugar simply does not have time to dissolve in them. But the powder almost immediately connects. By the way, powder is easy to make at home with a sugar blender.

Classic aircream recipe

Whipped cream is a problem for many aspiring chefs. I will share a simple recipe how to cook with a mixer.

• 700 ml cream 30-33%.

Before whipping with a mixer, the cream should stand for several hours in the refrigerator. Remember not to mix different types of cream in a bowl to increase the percentage of fat. For example, we want to whip 700 ml of cream, and the available package is 350 ml. So, you need to buy 2 packs of the same company with the same fat content. Otherwise, the cream may not work.

Start whipping the cream with a blender at low speed for about 10 minutes. You need to be careful not to bring the cream to the point of separation.

Powdered sugar or coloring can be added both before and after whipping. If you are preparing a cream based on whipped cream, then add mascarpone cheese or melted chocolate to already whipped cream.

Whipped cream can be stored in the refrigerator. Just cover the bowl with cling film so that the smell and taste of the product does not change.

How to make cream with cocoa

Do you know that buttercream cake is an antidepressant? That's what I didn't know. And this means that it is not only tasty, but also healthy. I like chocolate treats more, so I will share the recipe for cocoa cream.

To prepare this delicate chocolate dessert, we need:

• 500 ml cream Petmol 33%;
• 50 g of powdered sugar;
• 30 g cocoa powder.

Step by step cooking instructions:

1. Powder and cocoa must be sifted through a sieve. Then mix the dry ingredients with a whisk.
2. Pour the chilled cream into the mixer bowl, beat until thickened, changing the mixer speed from minimum to maximum. 33% Petmol will begin to thicken in about 1-2 minutes.
3. Then add cocoa with powdered sugar. It is important to beat for about 30 seconds at low speed. Then go to max. After 1-2 minutes, you will have clear furrows on the surface of the cream. He's ready. In the process, make sure that there are no lumps on the walls of the bowl. If you see them, stop the mixer and remove them with a spatula.
4. Delicate chocolate dessert is very tasty, keeps its shape, has a pleasant color. The taste of the cream is not cloying. If you like very sweet desserts, you can add more powder.

Dessert without adding cocoa can be tinted in almost any color. For a cream of a bright yellow hue, you need a raw egg yolk. You can use some carrot juice. Do not forget about the lemon zest, it gives a delicate yellow tint. To do this, it is rubbed on a grater, wrapped in gauze and squeezed out the juice. Beetroot will help achieve from a delicate pink to a rich red hue. Blueberry, blackberry and grape juice will give you purple and blue colors. Adding spinach juice will help get the green tint.

How to whip vegetable cream Shantipak

The color of vegetable cream is creamy, not snow-white like that of animal cream. Pleasant, slightly sweet taste, like ice cream. Someone writes that it turns out tastier than with animal cream. Everyone's tastes are different, it's better to try it yourself at home.

• 300 ml Shantipak cream.

In 3 minutes, you can easily whip this amount of product. Chill the cream in the refrigerator first. Just do not freeze, otherwise the product will delaminate.

Beat at medium mixer speed. The product expands well. Can be mixed with curd mass, whipped with a blender. The cream is thick and holds its shape well. It's easy to work. It lasts longer, does not spread, resistant to shaking when transporting ready-made sweets.

If you cook from it the next day, be sure to refrigerate and cover with cling film. Even after a day, their appearance does not change at all. You can fill eclairs, tubes, cakes, make a layer of cakes. Shantipak cream goes well with cottage cheese and mascarpone cream cheese. On their basis, delicious creams are well obtained.

Remember that unwhipped vegetable cream should not be frozen in the freezer. Otherwise, the product will delaminate after defrosting and will not whip.

Watch a video review of working with Shantipak vegetable cream.

How to make mascarpone and whipped cream

This is my favorite cream. It is ideal for pies, cakes, cupcakes. Its very fast to cook. The only secret is that the ingredients must be really very cold.

• 250-500 ml of chilled cream 30-35%;
• 250 g mascarpone cottage cheese;
• 4 tbsp. l. powdered sugar.

Whip the cream to stiff peaks, adding the powdered sugar at the end. The amount of powdered sugar in the recipe is an estimate and depends on the dish to which you will add the whipped cream. Add the mascarpone and beat again until the ingredients are combined.

With this amount of cream, a denser texture will be obtained, which can be used to decorate the cake. If you need cream for pies or muffins, then take 500 ml of cream. Then the consistency will be more fluffy and light.

You can immediately cover the cake and grease the cakes with such a cream. If you will be working with a pastry bag, then first cool the mass in the refrigerator. The cream can be easily modified by adding chocolate, various flavors, fruits or food colors to it.

This photo perfectly shows how hard this cream is. Doesn't even want to fall off the whisk.

Now you know how to properly whip cream with sugar or powdered sugar. What percentage of fat content is better, as well as little cooking tricks. I really hope that my advice will be useful to you. Share them with your friends and cook for health!