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 whip cream
Whipped cream can be used as a standalone dessert, they can decorate and fill cakes and pies, they can be used in the preparation of ice cream. But instead of air, the lush Goodies you can get oil, if you do not know some secrets.
You will need
- Whipped cream:
- cream 30% -33% 500 ml;
- powdered sugar 50 g;
- vanilla sugar (powder) 5 g
- Whipped cream with condensed milk:
- cream 38-42% 350 g;
- sugar-half Cup;
- Bank of condensed milk.
- Chocolate ice cream:
- chocolate 100 g;
- sugar 60 g;
- milk 100 ml;
- cream 250 ml.
Cream from different manufacturers are slightly different, try the product several brands and choose the ones you like best. Look at the composition of the cream, it is better to buy those that do not contain additives and fillers. The product must be fresh, if it soured, airy dessert will not work.
Before preparing the cream to cool. They should stand at least six hours in the refrigerator, and in the summer you can leave them for a day. All the items and utensils that will touch the product, also cool.
Take a large bowl and pour into it the ice, add a little cold water. In large pot put small, in which you'll be able to whip. Pour the cream into a bowl. Use thin frame blender or food processor. It is possible to act manually with a whisk. Start whisking at the minimum speed of the device, gradually increase the speed.
Instead of sugar is better to take the powder. Pour it in a thin stream while whisking. When you see the cream hold shape, not dyed, finish work. Add the vanilla sugar to impart a delicious flavor to the dessert.
If you add cream, condensed milk, will make for a great cream that you can apply for a layer of cake. Connect the cream with half Cup of fine sugar. Beat the products with a mixer. When the mixture starts to thicken, add the condensed milk (natural, no added vegetable oil, manufactured according to GOST). Beat the mass until the formation of a strong thick foam.
Ice cream lovers will appreciate the delicious dessert that you can make for yourself. Chop chocolate, place in a bowl and dip dishes with pieces of the product in hot water. When the chocolate melts, add twenty grams of sugar, one hundred milliliters of milk and stir. Whisk the cream, powdering them in the remaining sugar. Connect the chocolate mixture and whipped cream. The resulting mass freeze. Instead of chocolate use cocoa powder and sugar (40 grams of each ingredient).