Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Each housewife loves to delight her household with delicious dishes. To make a puffy cake at home, whipped cream is often used, which is very easy to make using sugar and butter (with the required percentage of fat). By adhering to simple rules and tips, you can prepare 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 homogeneous, tasty, and not to spoil the cake, you must adhere to a few simple rules. How to whip the cream correctly:

• 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 whisking at low speeds;
• whisk the mass for at least five minutes.

Which cream is best for whipping

To obtain a persistent 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 just by whipping. You will have to add special thickeners, stabilizers or gelatin, but you can forget about the good appearance and tasty cream. Compared to those that contain chemical additives, it will not come out cheaper than the more expensive heavy natural cream.

How to thicken whipping cream

Why isn't the cream whipping? Often the reason is simple - it is the lack of fat in the product. The main rule: to make whipped cream cake cream, they must be fresh, of high quality, with a fat content above 33%. To thicken the creamy mass using 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.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 255 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.

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

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. Add cream.
2. Select a low whipping speed.
3. After three minutes, add sugar (gradually).
4. Add vanillin at the end.

With powdered sugar

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

Delicate and airy cream of cream is used as a filling for any pastry, 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 clearly adhere to the recipe, maintain the recommended proportions and follow the rules for whipping butter cream (photo), then it will become a real decoration for any confectionery.

Ingredients:

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

Cooking method:

1. Place a bowl in the freezer, chill the whisk, creamy mass. At this time, add sugar and vanillin to a container at room temperature and stir.
2. Whisk the chilled cream at low speed. When they thicken a little, add powder.
3. If the cream holds its shape or soft peaks appear, stop whisking.

With gelatin

• Cooking time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 250 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: easy.

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

Ingredients:

• non-liquid heavy cream - 600 ml;
• gelatin - 20 g;
• vanillin - pack;
• icing sugar - 45 g.

Cooking method:

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

How to whip cream with a blender

If there is no mixer, use a blender. Begin whisking at minimum speed, after a minute switch to medium speed. When using a blender, you must take into account that you cannot use high speed - the mass can be "overwhelmed", they will begin to stratify. The cooking time depends on the power of the blender.

Mixer

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

A true culinary specialist has his own special recipe for every occasion. One product can become the basis for completely different dishes that are prepared according to their own recipe. What can be made from cream? Within the framework of this article, the options for using milk cream are considered, we will find new, interesting recipes and give examples of original dishes that are prepared on the basis of this product.

What is cream?

Cream is a popular dairy product. Previously, it was obtained by separating the top layer of milk settled in a container. This is where the name comes from. The thing is that the smallest particles of fat float to the surface of the milk, which is why the top layer is so greasy. The process of separating cream from milk can take several days, which is not very convenient for an industrial scale production. For the extraction of cream, a special technology is used, which reduces the production time significantly. The process of separating liquids of different densities and properties is called separation. By centrifugation, milk is separated into two fractions, while the loss of fat content is minimal. It is possible to regulate the percentage of fat content of the final product.

Which is much fatter than milk, which is why they are used to make cheese, butter, sauces and soups. Cream is actively used in the confectionery industry. A variety of creams made from heavy cream are very delicate and airy.

Cream differs in fat content. The percentage of fat is measured. The following assortment of cream is presented in stores, depending on the fat content in them:

1. Low fat. maybe 15, 17, 19%.
2. Medium fat. The maximum fat content is 35%.
3. High fat. This is a product with a fat content of 50-60%.

There is another type of cream that is actively used in the confectionery and food industries. This cream is called dry. Looks like white powder. This mixture consists of stabilizers, flavorings, emulsifiers and flavor enhancers. The cost of such a product is much lower, the fat content can reach 70%. Powdered cream is used for the production of cereals, soups, 3 in 1 coffee. And from this cream you can make something special.

Which cream to choose?

Most often, cream is made from cow's milk that is familiar to us, but there is also cream from goat's milk. Previously, they differed only in fat content, but now the following types of product can be found in stores:

1. Normalized cream. This product is made from real cow's milk. In industrial plants, milk is homogenized. This process consists in inhibiting the concentration of fat on the surface of milk and breaking the mass into the smallest components. The fat is distributed throughout the entire milk mass, and then, using a separation process, it is separated from the milk plasma and released from the mixture. Such cream is the best industrial option, its composition is similar to that of natural cream. However, the taste is still different.
2. Powdered cream. They have nothing to do with natural milk products. The composition includes various chemical elements and plant components, which, due to their properties, imitate the taste of a natural product. Such cream is much cheaper in price, it has a long shelf life, so it is very convenient to use it in the food industry.
3. Cream in a bottle. Product similar to dry cream. In the composition you can find elements of plant origin and synthetic additives. The shelf life of such a product is quite long.
4. Portion cream. This cream can be either natural or synthetic. Study the packaging of the product carefully.

Consuming natural products is good for your health. On the other hand, synthetic food products are not only useless, but also dangerous for the body. Therefore, preference should be given not to a cheaper product, but to a higher quality one.

Homemade ice cream based on cream

To make ice cream at home from cream, you need a fresh natural product. The use of dry cream is not possible in this case. During the preparation process, they exfoliate, for this reason it is impossible to achieve the desired consistency of the mass. Use only natural cream with a fat content of 30% or more. To make ice cream, you need the following ingredients:

• heavy cream - 900 g.
• icing sugar - 200 g.
• chicken egg yolks - 6 pcs.
• vanilla - 60 g.

The yolks must be mixed with vanilla powder and icing sugar. To obtain a homogeneous mass, it is most convenient to use a whisk. Bring the cream to a boil, then mix with the resulting mass. You should get a homogeneous mixture. Put it on low heat and cook until thick. After that, the ice cream is poured into containers and placed in the refrigerator for freezing. You can add other ingredients such as chocolate, cocoa, pistachios, etc. Use natural food colors to color the ice cream. Ice cream made from cream at home is ready. It turns out delicious and appetizing.

Cream sauce

Different sauces can radically change the taste characteristics of a dish. And cream sauce is a classic addition to many dishes popular around the world.

To get a delicate creamy sauce, you will need the following products:

• cream - 20 ml;
• wheat flour - 1 tbsp. l .;
• butter - 1 tbsp l .;
• salt to taste;
• ground black pepper to taste.

Fry the flour in a dry frying pan, add the butter and stir the mixture. We begin to pour in the cream in a thin stream, while constantly stirring with a whisk. This is a very crucial moment, the sauce should be homogeneous, without lumps. Add salt and pepper, cook for 2 minutes. During this time, the sauce will thicken and take on the desired consistency. Remember that more than a classic sauce can be made from cream. Spices and additional ingredients can drastically change the taste of a dish.

Making real sour cream

Sour cream is a fermented milk product made from cream with or without a special ferment. The starter culture includes fermented milk and creamy streptococci.

To prepare tasty and healthy sour cream from cream, you need to take a fresh natural product. It is better to take a non-purchase option. Buy 3 liters of country milk and leave it in the refrigerator for a day. This is necessary in order for the cream to separate. We remove them with a spoon and leave to sour in a room with room temperature, then put them back in the refrigerator for a day.

Let's try to figure out how to make sour cream from cream, if you don't want to wait too long. You can make sour cream using sourdough. Add 2 tablespoons of high-quality sour cream to fresh heavy cream, the temperature of which is 37-38 °, mix. Cover the container with a cloth and leave it for 7-9 hours. In this case, the mass should not be mixed. Then we put the container in the refrigerator to thicken. Are you interested in the question of how to make sour cream from cream, in which there is a spoon? Everything is very simple. You must use extra fat for cooking.

Mascarpone

What can be made with medium-fat cream? Of course, tender mascarpone cheese. It is prepared from a natural product. To obtain cheese, lemon juice is used, which causes the cream to curdle due to interaction with an acidic environment.

Consider the classic cream mascarpone recipe. We need:

• cream with a fat content of 20% - 500 ml;
• 1 medium lemon

Heat the cream to a temperature of 80 °, it is better to do this using a water bath. Squeeze out 2 tablespoons of lemon juice and pour it into a bowl of cream. Turn off heat and let the solution sit for 10 minutes. The mass will begin to curl up. First, a heterogeneity will appear, resembling the consistency of kefir, then the dense mass will begin to separate from the liquid.

Pour the mixture into a lavsan bag and hang it over a container into which the whey will drain. After 1 hour, you can remove the bag and use the resulting cheese in recipes. If part of the serum is left, then the mass will take on the consistency of a cream.

Homemade oil

To prepare butter, you need 1 liter of heavy cream. It is better to take a natural fresh product, rather than a store-bought option.

To whisk the mixture, you need a mixer or whisk. Pour the cream into a glass or plastic container and whisk the mixture at low speed. Increase the speed of the mixer gradually. If you see small blotches of beige or pale yellow, it means that the process of oil formation has begun.

The liquid that will separate from the oily portion is called buttermilk. It is rich in vitamins and minerals. Buttermilk makes delicious and healthy pastries. The homemade butter obtained from the cream should be put on cheesecloth and left for 2 hours. During this time, excess fluid will drain from it. From 1 liter of cream, 300-350 g of ready-made homemade butter should be obtained.

Cheese and garlic sauce

Some people don't even know that cream can be used to make a delicate and aromatic cheese sauce. This sauce is perfect with pasta or other pasta dishes. For cooking we need:

• hard cheese - 100 g;
• cream 30% - 100 ml;
• 1 clove of garlic;
• salt, pepper - to taste.

The recipe is very simple: grate the cheese on a fine grater, squeeze the garlic. Stir the mixture, add salt and pepper to taste, then pour in the cream. The resulting mixture must be placed in a water bath to melt the cheese. Stir the sauce periodically with a whisk. When the consistency is smooth, try the finished product. Season with salt and pepper if necessary.

Cream soup "Dubarry"

This French cuisine soup is named after the favorite of Louis XV Marie Jeanne Dubarry. The recipe for this soup is very simple and original. For cooking we need:

• cauliflower -1 pc;
• leeks - 1 pc;
• milk - 500 ml;
• cream 20% - 100 ml;
• butter - 100 g;
• salt, pepper - to taste;
• parsley;
• garlic;
• Red caviar.

We disassemble the cauliflower into inflorescences and send them to cook before cooking. Put the butter in a separate saucepan and put on a slow fire so that the butter melts, but does not burn. Cut the leek into half rings, chop the garlic, send it to a saucepan with butter. When the onion is ready, pour the broth, milk into the pan, place the cauliflower. Salt and pepper to taste. After the inflorescences are fully prepared, pour in the cream. Remove the pan from the heat. Set aside some of the inflorescences for decoration, grind the rest with a blender. Decorate the dish with red caviar.

Ganache is a mixture of chocolate and cream. You can use absolutely any kind of chocolate: bitter black, milk or white. The less cocoa butter in the chocolate, the more you will need.

Only very heavy cream is suitable for making ganache. You can add melted butter to them. To prepare a classic ganache, we need the following products:

• 2 dark chocolate bars (180 g);
• 75 g cream 30%;
• 100 g butter.

Pour the cream into a metal saucepan and place it in a water bath. Divide the chocolate into small wedges and place in a bowl of cream. When the mixture becomes homogeneous and smooth, remove the pan from heat and cool to 40 degrees. Add room temperature butter to the mass and mix the mixture. Cover the saucepan with plastic wrap and refrigerate for 2 hours. During this time, the cream will become thick and viscous.

Airy cream based cream

Whipped cream is known to everyone. This delicate airy mass is actively used to decorate cakes, pastries and other culinary delights.

To prepare such a creamy cream, you need cream and powdered sugar. They should be very greasy and fresh. The fat content must be at least 30%. You need to work with cream carefully, as there is a high probability of spoiling the product if the cooking technology is violated.

Before working with cream, you need to keep it in the refrigerator for 24 hours. We begin to beat at first at low speed, then gradually increase the speed. When the cream begins to hold its shape, the whipping process should be stopped. Otherwise, we get butter. If you are not satisfied with the consistency of the cream, you can add gelatin. Cream for decorating cakes should be thicker, so it is more convenient to use.

You can use artificial cream to make the cream. At the same time, at the exit you will get a mass that will keep its shape well even at room temperature. Such cream whips faster and the risks of spoiling the product are minimized.

Finally

There are a huge number of recipes using cream. Remember that the result of the dish will depend not only on the observance of the cooking technology, but also on the quality of the cream used. It is better to give preference to natural cream, collected from fresh cow's milk.

Cream 10% fat are especially popular among people who follow their figure. A white liquid can sometimes have a beige tint and it has a slightly viscous consistency (see photo).

Beneficial features

The use of 10% fat cream is due to the rich composition of nutrients and minerals. In large quantities, this product contains vitamin A, which has a beneficial effect on vision and helps to reduce the occurrence of various eye problems. It is included in the composition of cream of such a fat content and choline, which increases the protective functions of cell membranes. Due to the chlorine content, puffiness decreases and harmful substances are removed from the body.

There is 10% fat in the cream, phosphorus, which is involved in protein synthesis and in the restoration of bone and muscle tissue. Given its high potassium content, this product favorably affects the activity of the cardiovascular system... Thanks to calcium, the condition of hair, nails and bones is improved.

Since cream of 10% fat does not have a very high calorie content, they can be consumed in small quantities during the period of weight loss... In addition, it is recommended to include them in your diet for people with gastritis and other gastrointestinal problems.

Cooking use

Cream of 10% fat is often used in food, and their taste can be varied, for example, with fruits, berries, cocoa, etc. A variety of sauces and dressings are also prepared on the basis of this product, which are further served with meat, fish and vegetables. Cream is used in the process of baking various products. A product of such fat content is included in various desserts.

Harm of cream 10% fat and contraindications

10% fat cream can harm people with individual intolerance to the product. Limiting the amount of product consumed is necessary for obesity and in old age.