Advice 1: How to whip cream with 20%

Whipped cream is not always as it should. Sometimes they do turn into oil or Vice versa, remains liquid. All these surprises are so out of place, especially if you make a cake you need as quickly as possible, and do not want the cream to make desired consistency. Whip the cream with 20% is very simple.
How to whip cream with 20%
Make some ice by freezing water in a mould. The cream and utensils for whipping refrigerate for 1-2 hours. In the freezer - impossible to put cream kristallizuetsya.
Remove the food from the refrigerator, and the ice into a bowl that will fit the container for whipping. Put the cream in a chilled bowl and place in bowl of ice. All you need to do quickly, otherwise the cream and utensils will keep warm, and fluff will be difficult or impossible.
If you are whipping with a mixer, turn it on low power, otherwise it may turn out oil. With a fork or whisk to whisk for a long time, but still possible. Neat active movements start whisking them until you get your desired consistency.
For desserts, you can not add into the whipped cream nothing but vanilla sugar or other flavorings. For decorating cakes need to add a little gelatin (1 h per 500 g of cream). Gelatin pre-soak in cold water, then boil, strain and cool to room temperature. During the infusion of gelatin and continue whipping with a mixer or whisk.
Decorate the cake with whipped cream using a pastry syringe. If you are good enough whipped cream to sink they shouldn't. Unfortunately, cream not all manufacturers are well whipped, so if at first you do not succeed, do not despair. Next time take the cream from another manufacturer.

Advice 2: How to churn butter from cream

The stores are the products of dozens of manufacturers of butter. But the problem is, what to choose now is quite difficult: often under the label hiding the usual margarine. To be sure in the quality of the oil, you can make it yourself.
How to churn butter from cream
You will need
  • 1 litre of whipping cream;
  • - cold water;
  • Sol;
  • - cocoa;
  • - orange juice or jam.
For making butter take a fat cream, preferably of the village taken from cow's milk. If any hard to get, you can do store fat content of 33-35%.
In some recipes of homemade butter, it is recommended to cook it from chilled cream. In fact, the colder the product, the more time it will take the beating, so to speed up the process it is better to take the cream at room temperature.
Home oil you can get with a mixer, whisk, blades or other kitchen appliances. When using the mixer separated in the process of whipping the liquid may splash around. To avoid this, take a bowl with a volume three times greater than the number of cream, pour in the cream, double-wrap it completely with plastic wrap and make small holes for the nozzles for the mixer.
The basic technology of making oil is as follows. Pour the cream into the mixer bowl and beat at low speed, gradually increasing speed to fastest. When the mass is divided into 2 substances – butter and buttermilk, strain it through a fine sieve to liquid glass. Several times to rinse well the resulting oil with water to wash out the remains of the buttermilk. Stir the butter with a silicone spatula or spatula until smooth, add salt and squeeze with your hands.
If the cream is very greasy and thick and you can knead them with your hands like dough. Buttermilk is separated pretty quickly, and the whole process takes no more than 10 minutes.
For whipping butter you can also use a regular plastic bottle with a volume of 1.5-2 liters: fill with 0.5-0.7 l cream jar and shake vigorously for 15-20 minutes, then strain through a sieve, rinse and crimp.
While beating, focused on the color of the product: the more yellow the butter, the higher the fat content.
After washing the oil with water you can add cocoa, orange juice, jam, herbs and other ingredients according to your taste.
Is the advice useful?