Advice 1: How to whip the cream manually

Whipped cream – a wonderful dessert. Of course, in any grocery store you can buy them ready to spray, but they generally have a distinct "perfume" taste, and the ingredients listed on the package, does not inspire confidence. Much more interesting and tastier to make whipped cream yourself.
How to whip the cream manually
You will need
    • Heavy cream (33-35% fat) – 250 ml.
    • Sugar or sugar powder – 30 g
    • A wide bowl.
    • Whisk or mister.
    • Ingredients to taste: vanilla
    • spices.
Instruction
1
For whipping cream, use at least 33% fat, as the fat stabilizes the foam. The question often arises, how to whip cream 20% or 10% fat – unfortunately, this alone will not beat – need to use proteins, gelatin or other thickener, which is also possible, but then we don't get pure product.
2
Before whisking as it should refrigerate the cream itself, as well as a bowl that you will use, and Corolla – at least 2 hours in refrigerator, preferably 10 hours to Beat with a mixer on the lowest speed, but the Corolla allows you to achieve the best results, as in this case, the cream gets more air. But of course with a mixer you will blend faster. To use the blender and cups for cocktails are not recommended.
3
Pour the cream into a large bowl and start whisking.
4
After you partially whipped cream, and they zagustel, add the necessary ingredients: sugar, vanillin and so on. They should be introduced gradually, so as not to lose volume. It is recommended to use sugar instead of powdered sugar.
Note
The churning should be stopped when the cream begins to form peaks or sustainable to stay the trail from the whisk, otherwise you risk getting oil.
Be careful inserting whipped cream into recipes (cream cake, etc.). The basic rule – the lighter textures are introduced in more severe.
Useful advice
Whipped cream is best used immediately, but if you have this is not possible, store them in the fridge in a sealed container.
For best results when whipping utensils are recommended to be kept on ice to cream continued to remain chilled.
Whipped cream is good in and of themselves, but it is best to use them as a dressing for fruit salads and add to berry desserts, or to decorate cakes, pastries and cocktails.

Advice 2: How to make whipped cream

Real decoration of the festive table is always a sweet dish, whether it's a gorgeous cake, cakes or an exquisite dessert. Sometimes this whole work of art. Before the main decoration of these sweets from the pastry cream was made of butter. Now, more and more pastry chefs prefer whipped cream due to their freshness, delicate taste and lower caloric content. Make desserts with whipped cream at home or to decorate cakes very easily, I only know a few small tricks.
Dessert with whipped cream
You will need
    • Cream 20 — 35% fat;
    • Mixer or blender with the framework attachment.
Instruction
1
For whipping fit cow's cream of at least 20% fat. Cream of low fat content, you simply can not wsbase.For whipping cream use a mixer or blender with one or two framework corollas. You can also use a hand mixer.
Tools for whipping cream
2
Before whipping, chill cream in the refrigerator.
Start whisking the cream on the lowest speed. Gradually increase the speed of whisking.
How to make whipped <strong>cream</strong>
3
If the recipe in whipped cream you want to add sugar, then introduce it gradually in the process of whisking in small portions. Better yet, if instead of sugar you'll use powdered sugar. It does not weigh down the whipped cream and dissolves easier in them.
As soon as the cream whipped in a solid foam and retain their shape on the beater, the beating must stop.
How to make whipped <strong>cream</strong>
4
After the whipping, place the cream in a pastry bag and use for decorating cakes or making desserts. Properly whipped cream keep its shape and not collapse.
How to make whipped <strong>cream</strong>
Note
Do not overdo it with whipping cream. Intense speed, whipping or excessive procrastination can cause you whip cream into butter.
Useful advice
Some pastry chefs before whisking in the cream add a small pinch of salt — so the cream faster and easier to get whipped.

Advice 3: 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.
How to whip cream
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.
Instruction
1
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.
2
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.
3
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.
4
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.
5
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.
6
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).
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