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.

Instruction

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.