Whipped cream at home. What to do if whipped cream becomes liquid

Not every housewife knows how to whip cream correctly to get the most tender mass. Many have tried and failed. It seems that everything was done correctly, but the result turned out to be unpredictable - instead of a tender lush mass, ordinary butter turned out!

The cream separates during whipping, it often turns out that instead of a delicate butter cream, butter forms.

Whipping cream rules

Follow these steps every time for perfect results. While the wrong amount of sugar may not ruin your whipped cream, it may not give you the taste experience you were hoping for. You are adding the wrong amount of sweetener. . Too little sugar can produce whipped cream that doesn't add enough sweetness to your dessert. For example, if you grow fresh fruit with whipped cream and it lacks sweetener, there won't be enough sweet contrast and it won't taste like dessert.

The dairy product must be high in fat - no less than 33%. Therefore, choose the fattest cream - the cream will turn out lush. A product with a low percentage of fat content can be whipped, but with additional ingredients (these are thickeners, gelatin, protein). It is advisable to dilute heavy homemade cream (with water or milk). For 1 cup of cream, add 100 ml of water or milk. When buying a product in a store, pay attention to the information indicated on the package: if the cream is of animal origin, then such a product needs to be whipped for a long time, if it is vegetable (palm oil, stabilizers, etc.), then whipping the cream will turn out faster.
The main product, as well as all the dishes that you will use in the work, must be cooled. You can put everything in the refrigerator for 15 minutes. Some housewives send cream to the freezer for 5 minutes to quickly cool the product. Keep in mind that if the cream freezes, the product will separate and become butter. You can whip the cream in a container that is placed in a large container with crushed ice.
If the main assistant in this matter is a mixer, then in the first 1-2 minutes you need to beat the mass at low speeds, and then slowly raise the lever, adding speed. Then the speed also gradually decreases and this must be done throughout the entire whipping process. It is not necessary to drive the mixer blades in a circle in a bowl, the cream itself will circulate in random order.
Whipping time: from 5 to 10 minutes is allocated, since the method of whipping the product must be taken into account. If with a mixer, then 5 minutes is enough, if by hand with a whisk, then you need to beat at least 10 minutes. Blender does not whip cream!
Sugar, as well as gelatin, should not be added in the first minutes of whipping, but almost at the very end. Gelatin must be diluted so that it swells, the granules must completely dissolve. If the gelatin mass was heated, then you need to wait until it cools completely. Citric acid or lemon juice helps to whip cream well. For 200 ml of cream you will need 1/4 lemon juice.
A special thickener for cream can be purchased at the store (in the composition of powdered sugar and a little starch). For 250 ml of cream, 1 packet (8 g) is enough. Beat as usual, then add a thickener, beat for a couple of minutes, leave for 3-5 minutes (then the mass will thicken).
Other additives: sugar or powdered sugar? Of course, whipping cream with powdered sugar is faster. Just before you are going to add the powder, you need to sift it through a fine sieve so that there are no lumps.

How to whip cream properly

Let's prepare everything you need: cream 33% (glass), powdered sugar (30 g), vanillin powder (a pinch).

Using two to four tablespoons of sugar per cup of whipped cream is a good balance for sweet whipped cream. On the other hand, a heavily sweetened dish like ice cream or gelato doesn't need too much sweetness, and whipped cream with a few teaspoons of sugar or no sweeteners at all may be the best way to go.

Think of a dish you'll be serving with whipped cream and sweeten accordingly. If you try to use a wooden spoon for whipping cream, your results will definitely not be as fluffy and light as you would like. In general, you want to use a tool that will incorporate a large amount of air into the cream. You are not using the proper duck. . A hand whisk will also work for whipping cream, but on a stand or hand mixer it will take much longer than a whip.

How to whip cream:

the cream must be chilled, the product must be shaken well before use;
for whipping, prepare a narrow bowl with high sides. A wide container is also suitable, but you will have to tilt it during operation so that the blades are completely immersed in the mass;
no more than 300 ml of cream can be whipped at a time, it is better not to whip large volumes, but divide them into several portions;
immersing the mixer blades in the cream, turn on the device at low speed, beat at low speed for 1-2 minutes, then gradually increase the speed to the maximum and also gradually reduce it;
after 3 minutes, add the sifted powdered sugar, vanillin and continue to beat;
How do you know when it's time to stop? If during whipping you find that the circulation of the contents in the bowl has decreased, and the cream has turned into a fluffy mass that holds its shape well and does not spread, it means it's time to stop. If this moment is missed, then the cream will turn into butter. The product with a fat content of 33% is whipped from 4 to 6 minutes, 38% fat - no more than 2 minutes;
what to do if the cream is not whipped to the desired consistency, and the mass is about to turn into butter? You just need to add a little new portion of cream (liquid), the mass must be gently mixed with a whisk by hand;
at the end of whipping, you cannot turn off the mixer abruptly, you need to gradually reduce the speed, thus reducing the speed of rotation of the blades.

No matter how perfect your whipped cream is, if it's hot and moist, it will wilt and melt. Adding a stabilizer to whipped cream can help it maintain its structure in conditions of high heat and humidity. You don't stabilize your whipped cream in hot weather. . There are several ways to stabilize whipped cream; this post details a few, including adding marshmallow fluff or butter to the mix.

It's easy to progress from perfectly whipped cream to a grainy mess - and quickly.

You're over the whip.
So how do you know when it's time to stop?

The moment to stop is exactly when the cream has reached the desired consistency. The way cream whips are like this is it thickens first, then it reaches "soft peaks" and then it gets lighter and reaches "hard tops".

Buttercream is very tasty! No wonder it is included in many cakes and other desserts. But in order for this cream to be really airy and appetizing, you need to learn how to whip it correctly. And how to do it? Are all creams suitable for whipping? Let's figure it out!

How to make whipped cream at home with thick foam in an ice cream maker

In any case, from soft peak to firm peak is acceptable for whipped cream - you can crack it as you see fit. However, stop blending as soon as the mixture reaches hard peaks, because after that fat, the solids will start to separate, making your mixture grainy.

If you actually exceed your cream, unfortunately there is no way to reverse the error, but don't throw out the cream - keep beating and you can actually make homemade butter. Whipped cream is a quick meal, but be sure to set aside time so you can give it the attention it deserves. This means that if you bought it, it has run multiple errands and it will take several hours in the refrigerator to return to a cold temperature. If your dessert isn't quite ready for whipped cream, put the whipped cream in the fridge.

You are trying to do it in a hurry.
First of all: refrigerate your cream.
Make sure you have time to pay attention to your whipped cream.
It will work for several hours.

Conclusion: Making the perfect whipped cream may seem tricky at first, but by learning these common mistakes, you're already ahead of the curve.

What kind of cream is suitable?

How to choose cream that is suitable for cream and whipping? Here are some important points:

The minimum fat content of cream is 30%. Lighter cream will probably whip as well, but the resulting cream will not hold its shape. The fatter the cream, the denser the finished cream will be. But still, too fatty product should not be purchased. Firstly, it can quickly turn into oil, and secondly, it is not useful for the figure.
Buy only natural cream. Carefully study the composition of the product, it should not contain any additives such as thickeners, flavors, and so on.
Be sure to pay attention to the expiration date. It is better to buy the freshest cream than those that have already stood in the store for several days. Sour cream simply does not whip, but is divided into whey and curd flakes.
Storage conditions are also important. So, in a store, cream should be in a refrigeration unit, but not in a freezer!
As for the density, then, in fact, it does not play an important role. Of course, thick cream will whip easier and faster than liquid. But liquid ones are also quite suitable for buttercream.
Real housewives have long decided on the choice of frequently used products and purchase goods from certain manufacturers. Trial and error can be used to select the best cream. Buy products from different manufacturers, evaluate the results (it's best to write them down), and then choose the best option.

What to beat?

How to whip cream? This question worries many housewives, and for good reason. The quality of the finished cream will depend on the equipment used. Studying the opinions of the most experienced culinary specialists and cooks, we can make an unambiguous conclusion that it is impossible to use a blender with a conventional knife attachment for whipping!

By giving whipped cream time, attention, and using the proper tools, you'll get great results every time. Do you like whipped cream on top of desserts? It is important to start with the right cream - whipped cream, which contains about 35% milk fat. Light, half or mixed cream, as well as table or coffee cream, do not have a high enough fat content for whipping.

For the perfect whipped cream every time: use a bowl wide enough for the whipper. Increase the volume of whipped cream by adding sweeteners such as sugar or maple syrup, or other flavorings or seasonings such as lemon zest, herbs, or spices when it is almost completely whipped, rather than at the beginning when it is still runny. For a little extra stabilizer to make sure whipped cream stays fluffy in the fridge or on top of a cake, sift 1 tbsp for each cup of whipped cream. skimmed milk powder and powdered sugar to taste, over almost whipped cream, then beat it until stiff.

Chill bowl and rods before adding cream.
Whisk only 1 cup at a time.
Keep the bowl on ice in the refrigerator until you are ready to serve it.

You have a dairy-free diet and are looking for a dairy-free whipped cream - one that fits "creamy", doesn't crumble in a warm room, and can be riddled with beautiful shapes - that's how you do it.

You simply separate the cream during the whipping process and get not a whole composition, but two fractions: butter and milk or whey. But if the kit includes a whisk attachment, then in this case a blender will do.

Many people recommend whipping cream by hand using a blender. This option is the most complex and time-consuming, but at the same time it is the best, as you will be able to control the process and maintain optimal speed.

The secret is to add fat to the soy cream. My recipe mimics real creams, which cannot be whipped until they are over 30% fat. Meanwhile, make an ice bath using five ice cubes in a large bowl filled with cold water.

Place your bowl of soy cream in an ice bath and beat continuously so that the fat and soy milk mix properly. Xanthan gum is a powerful material, so only add a small amount at a time. While it's tempting to use a large amount all at once, you run the risk of getting into the slimy mixture.

You can also use a food processor or mixer designed for beating.

Preparation of products and equipment

So, the cream is bought, now everything needs to be prepared for whipping. The most important points:

The cream should be well chilled, that is, not icy, but cold. When warm, they will not fluff up. So send the product for several hours in the refrigerator. Some, wanting to speed up the cooling process, put the cream in the freezer. But doing this is strongly discouraged. Frozen and then thawed cream will separate when whipped, and instead of a thick cream you will see an incomprehensible liquid with flakes.
It is best to shake or mix the cream well before whipping. The fact is that most often the fat part rises to the top, and everything else remains below. And if you forget about shaking, then the finished cream will be heterogeneous.
Experienced housewives recommend cooling not only the cream before whipping, but also all the devices that will be used. So the whisk, the nozzle of the mixer, combine or blender, as well as the bowl, should also be sent to the refrigerator. Some do not, but it is still better to create all the conditions for a perfect whipping.
If you want to sweeten the cream a little, then use powdered sugar instead of sugar. Also, sift it through a sieve before adding it. This will keep the powder from clumping.

How to beat?

Whip the cream for a few seconds to judge the results until you get the desired consistency. If you want to direct it, refrigerate the cream for an hour first to get the best results. Xanthan gum can come from a variety of sources that are potential allergens, so check the label before using.

Double Cream: When cows' milk reaches dairy products, it contains a liquid substance called butter oil, and this, when skimmed off the surface of the milk, is cream, or what we know as double cream. It is extremely rich with a minimum fat content of 48 percent.

So how do you whip cream the right way to make the perfect cream? We list the main stages and their features:

So, pour the cream into a bowl or into the bowl of a food processor or blender. Mix everything again to combine the fat part with the less oily part. By the way, if you need a lot of cream, then do not try to whip all the cream at once, you simply will not succeed. It is best to whip in portions, the optimal volume of one serving is 200-300 milliliters.
If the bowl or bowl of the blender or food processor is not high, but at the same time wide, then the cream will be at the bottom, and the whisk will not sink completely into them, which is undesirable. In this case, it is worth tilting the bowl so that the whisk is immersed in the mass. This will allow you to get a homogeneous cream.
Many are interested in how fast you need to whip cream. The tallest one and the one that is too large will definitely not work, as the cream can instantly turn into butter, and you don’t need it at all. In any case, you need to start whipping from the lowest speed. Then, without stopping the process, go to the next speed. It's best to end up with the middle one.
How long should you whisk? It is impossible to give an exact answer to this question, since too many factors affect the duration of the process: fat content, whisk or nozzle configuration, cream density, degree of cooling, whipping speed. But on average, it takes about 4-5 minutes to whip not too thick cream, but thick cream can be whipped in a couple of minutes.
How to determine readiness? First, rather dense peaks should appear on the surface. You can also dip the whisk into the foam. If it leaves obvious traces, then the process should be completed. It is important to constantly monitor the condition and consistency of the cream so as not to miss the moment and not to smash the cream into butter.
When you realize that the cream is ready, do not rush to turn off the combine or mixer and stop whipping. First, gradually reduce the speed and only then stop, otherwise the foam may simply fall off.

Let's move on to your favorite desserts: hold on, sweet tooth!

Because of this, it can withstand cooking without separating and can be whipped to a fluffy, thickening consistency. When whipping double cream, however, you must be careful as over-beating can give a grainy, slightly separated appearance. One way to prevent this is to add a couple tablespoons of milk to a pint of cream and, if you're using an electric hand whisk, make sure you turn the speed down when it looks thick enough.

Some useful tips for housewives:

If you add powdered sugar, then you need to do this not at the very beginning, but approximately in the middle of the process. When the cream is slightly whipped and begins to thicken, pour in the powder in a thin stream, continuing to beat. If you add the whole amount at once, then lumps may remain in the cream.
To make the cream used for the cake more stable and thick, you can add a special cream thickener to it. But it's still better not to do it.
Gelatin will help make the cream more dense. But you need to add it in a special way. First pour the required amount of cold water and let the gelatin swell. Then heat the composition in a water bath until the particles are completely dissolved. Cool the resulting liquid and gradually pour it into the cream while whipping, when it becomes quite thick. But do not overdo it with gelatin, otherwise you will end up with creamy jelly instead of cream. A quarter of a spoonful of gelatin is enough for 250 milliliters of the product.
If the cream does not whip at all, then try using lemon juice. A glass of cream will require the juice of a quarter of a lemon. You need to pour in the juice not immediately, but in the process of whipping. And do it very carefully.
Some add yogurt or sour cream to the cream. For 250 ml of cream, take 1 teaspoon of yogurt. Use only natural products without additives!
What to do if the cream is slaughtered? You can beat them further to get oil and use it. And you can stop, add the dissolved gelatin to the composition, mix everything and send it to the refrigerator. A delicious milky dessert will come out.
When adding cream to a cake, it is important to be careful and do everything carefully and accurately.
Store homemade whipped cream in the refrigerator and no longer than a day.

Let your buttercream be airy and delicious!

The double cream is just as rich and juicy as it is, chilled like thick buttercream. Whipped Cream: This is a lighter version of double cream with at least 35% fat, and it whips beautifully without being as rich. Whipping cream is just as good as buttercream, again, if you want something that isn't too rich. If you're not Scottish, try pouring whipped cream over hot porridge, as well as some brown sugar to melt and turn into marble puddles.

homemade whipped cream recipe

Single Cream: This is a much thinner cream, good for pouring and cooking when you need more cream than milk. Since it only contains a minimum of 18 percent fat, it is not suitable for boiling as it will curdle. Extra Thick Double or Single Cream: These are described as described for double or single cream but have been processed to give them a consistency that is suitable for spooning onto cakes and desserts without having to whip them first.

Jun 2, 2016 Olga

No matter how strange it may sound, but even the most experienced hostess is not immune from failures in her kitchen. Very often, not every cook knows how to whip cream to make an excellent cream. There is a category of people who are deeply mistaken, thinking that for this process it is enough just to use a mixer and sleight of hand. In fact, there are a number of rules that will help you learn how to whip cream correctly. And sometimes it just doesn't work out. What to do if the cream does not whip?

Very often, cream, instead of turning into an airy cream, turns out to be butter or simple whey. How to insure yourself against such trouble?

Basic Tips

fat content

To whip cream easily, you need to take only those that have at least 30% fat. Basically, it is those housewives who buy the product with the lowest fat content that are mistaken, as they are afraid to make their dessert too high in calories. In no case should you believe the legends that 10% or 20% cream can be whipped - they are so liquid that you can get only an unnecessary and incomprehensible mixture from them. The only thing that can be done with a low-percentage product is to add eggs or gelatin to it, but, of course, their taste will, of course, be far from the same as that of a real product. Cream with a fat content of 30% resembles sour cream in appearance, so it is easy to whip them until the desired consistency is obtained.

Cold

Before whipping the cream, they must be cooled down. It is best to put the product in the refrigerator in advance, at least one hour. It is very important to know that the cream should be cold, but in no case frozen. The butter that people usually get is the reason why the cream was warm or, conversely, too cold. Do not put cream in the freezer. However, you can meet some experienced chefs who put them there for 15 minutes, and only then start whipping. But an inexperienced person still should not take such risks: such radical methods are acceptable only in very rare cases.

Speed

Another very important nuance that will help you learn how to whip cream correctly is speed. In no case should you immediately turn on the mixer at maximum speed - in this case, again, you will get an undesirable consistency. From the very beginning, you need to put the mixer on the minimum speed and slowly beat the product, gradually increasing the pace. It is not necessary to drive the mixer in the bowl, it is best to bend the container so that the cream itself circulates around the blades.

It is important to know

Cream can be whipped with a mixer or a simple whisk. The only thing absolutely everyone is sure of is that they cannot be whipped with a blender, because not a single person has the desired cream in this way.

As soon as the cream begins to slow down the circulation around the blades and takes on a certain shape, you can safely turn off the mixer and enjoy the result. In general, whipping 30% cream is enough for five minutes. Sugar, gelatin, lemon juice are already added to the whipped product. The resulting mixture is added to the cream and sent to the refrigerator for several hours. That's the whole simple way of how to whip cream. But what if this product is not at hand? Some are interested in: "What can replace the cream to get the desired taste and product?" But this is a topic for another article. Bon appetit!

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 nozzle.

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:

Powder and cocoa must be sifted through a sieve. Then mix the dry ingredients with a whisk.
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.
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.
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 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!

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.

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.

How to get gentle cream

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.

Features of whipping cream

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

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

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.

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%.

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

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:

Powder and cocoa must be sifted through a sieve. Then mix the dry ingredients with a whisk.
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.
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.
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.

How to whip vegetable cream Shantipak

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.

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.

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

What kind of cream is suitable?

How to choose cream that is suitable for cream and whipping? Here are some important points:

The minimum fat content of cream is 30%. Lighter cream will probably whip as well, but the resulting cream will not hold its shape. The fatter the cream, the denser the finished cream will be. But still, too fatty product should not be purchased. Firstly, it can quickly turn into oil, and secondly, it is not useful for the figure.
Buy only natural cream. Carefully study the composition of the product, it should not contain any additives such as thickeners, flavors, and so on.
Be sure to pay attention to the expiration date. It is better to buy the freshest cream than those that have already stood in the store for several days. Sour cream simply does not whip, but is divided into whey and curd flakes.
Storage conditions are also important. So, in a store, cream should be in a refrigeration unit, but not in a freezer!
As for the density, then, in fact, it does not play an important role. Of course, thick cream will whip easier and faster than liquid. But liquid ones are also quite suitable for buttercream.
Real housewives have long decided on the choice of frequently used products and purchase goods from certain manufacturers. Trial and error can be used to select the best cream. Buy products from different manufacturers, evaluate the results (it's best to write them down), and then choose the best option.

What to beat?

You can also use a food processor or mixer designed for beating.

Preparation of products and equipment

So, the cream is bought, now everything needs to be prepared for whipping. The most important points:

The cream should be well chilled, that is, not icy, but cold. When warm, they will not fluff up. So send the product for several hours in the refrigerator. Some, wanting to speed up the cooling process, put the cream in the freezer. But doing this is strongly discouraged. Frozen and then thawed cream will separate when whipped, and instead of a thick cream you will see an incomprehensible liquid with flakes.
It is best to shake or mix the cream well before whipping. The fact is that most often the fat part rises to the top, and everything else remains below. And if you forget about shaking, then the finished cream will be heterogeneous.
Experienced housewives recommend cooling not only the cream before whipping, but also all the devices that will be used. So the whisk, the nozzle of the mixer, combine or blender, as well as the bowl, should also be sent to the refrigerator. Some do not, but it is still better to create all the conditions for a perfect whipping.
If you want to sweeten the cream a little, then use powdered sugar instead of sugar. Also, sift it through a sieve before adding it. This will keep the powder from clumping.

How to beat?

So how do you whip cream the right way to make the perfect cream? We list the main stages and their features:

So, pour the cream into a bowl or into the bowl of a food processor or blender. Mix everything again to combine the fat part with the less oily part. By the way, if you need a lot of cream, then do not try to whip all the cream at once, you simply will not succeed. It is best to whip in portions, the optimal volume of one serving is 200-300 milliliters.
If the bowl or bowl of the blender or food processor is not high, but at the same time wide, then the cream will be at the bottom, and the whisk will not sink completely into them, which is undesirable. In this case, it is worth tilting the bowl so that the whisk is immersed in the mass. This will allow you to get a homogeneous cream.
Many are interested in how fast you need to whip cream. The tallest one and the one that is too large will definitely not work, as the cream can instantly turn into butter, and you don’t need it at all. In any case, you need to start whipping from the lowest speed. Then, without stopping the process, go to the next speed. It's best to end up with the middle one.
How long should you whisk? It is impossible to give an exact answer to this question, since too many factors affect the duration of the process: fat content, whisk or nozzle configuration, cream density, degree of cooling, whipping speed. But on average, it takes about 4-5 minutes to whip not too thick cream, but thick cream can be whipped in a couple of minutes.
How to determine readiness? First, rather dense peaks should appear on the surface. You can also dip the whisk into the foam. If it leaves obvious traces, then the process should be completed. It is important to constantly monitor the condition and consistency of the cream so as not to miss the moment and not to smash the cream into butter.
When you realize that the cream is ready, do not rush to turn off the combine or mixer and stop whipping. First, gradually reduce the speed and only then stop, otherwise the foam may simply fall off.

Some useful tips for housewives:

If you add powdered sugar, then you need to do this not at the very beginning, but approximately in the middle of the process. When the cream is slightly whipped and begins to thicken, pour in the powder in a thin stream, continuing to beat. If you add the whole amount at once, then lumps may remain in the cream.
To make the cream used for the cake more stable and thick, you can add a special cream thickener to it. But it's still better not to do it.
Gelatin will help make the cream more dense. But you need to add it in a special way. First pour the required amount of cold water and let the gelatin swell. Then heat the composition in a water bath until the particles are completely dissolved. Cool the resulting liquid and gradually pour it into the cream while whipping, when it becomes quite thick. But do not overdo it with gelatin, otherwise you will end up with creamy jelly instead of cream. A quarter of a spoonful of gelatin is enough for 250 milliliters of the product.
If the cream does not whip at all, then try using lemon juice. A glass of cream will require the juice of a quarter of a lemon. You need to pour in the juice not immediately, but in the process of whipping. And do it very carefully.
Some add yogurt or sour cream to the cream. For 250 ml of cream, take 1 teaspoon of yogurt. Use only natural products without additives!
What to do if the cream is slaughtered? You can beat them further to get oil and use it. And you can stop, add the dissolved gelatin to the composition, mix everything and send it to the refrigerator. A delicious milky dessert will come out.
When adding cream to a cake, it is important to be careful and do everything carefully and accurately.
Store homemade whipped cream in the refrigerator and no longer than a day.

Let your buttercream be airy and delicious!

Whipped cream at home. What to do if whipped cream becomes liquid

Whipping cream rules

How to whip cream properly

How to make whipped cream at home with thick foam in an ice cream maker

What kind of cream is suitable?

What to beat?

Preparation of products and equipment

How to beat?

Let's move on to your favorite desserts: hold on, sweet tooth!

homemade whipped cream recipe

How to get gentle cream

Features of whipping cream

What cream to choose

Classic aircream recipe

How to make cream with cocoa

How to whip vegetable cream Shantipak

How to make mascarpone and whipped cream

How to get gentle cream

Features of whipping cream

What cream to choose

Classic aircream recipe

How to make cream with cocoa

How to whip vegetable cream Shantipak

How to make mascarpone and whipped cream

What kind of cream is suitable?

What to beat?

Preparation of products and equipment

How to beat?

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