As thickened cream

You can use a special thickening agent for cream. Them in shops quite a lot, and they are very different - "Cheese", "cherry", "Strawberry" and others. But they are not all like that and there are not always. How to use them and in what proportions — it is written on the package.

If you well transfer the gelatin can thicken the cream to them. 3 cups of cream to 1 teaspoon of gelatin. You need to put gelatin in a small bowl and pouring 1 Cup of cream. A thorough mix. Then take the more dishes, the pouring of water and put on the stove. Can be heated directly in glass, but then you have to keep a vigilant watch that the mass is not boiled. Warm contents of the pan to dissolve gelatin. Remove the saucepan from the stove and refrigerate. The remaining cream refrigerate, and start whisking, gradually pouring a solution of gelatin.

But gelatin isn't everyone's taste, so the taste must be something to shoot down. This is possible in creams where there are a lot of ingredients, and almost impossible just in the whipped cream. If you need just the whipped cream, and they are not fat — heat them almost to boiling point, but make sure to boil they started. Then put them out to cool. It is desirable to hold them in the refrigerator longer. After that, 20% of the cream will hold its shape no worse than a fatty.

If you don't just need the cream, which hold their shape well when whipping and thickened cream, then cook them exactly the same as condensed milk. On 0. 5 l cream — 0, 25 kg of sugar. Pour the cream into a saucepan, stir in sugar (preferably with a whisk but do not beat). Place the saucepan with mixture in a large pot with hot water and cook, stirring occasionally, over medium heat.