Homemade Whipped Cream

This recipe was automatically translated from Romanian. View original here
Homemade Whipped Cream

Today I start with this whipped cream, I think that one of the biggest problems observed in housewives is the fact that they can't handle whipped cream (here we are talking about the natural one, not the chemicals in the envelope). I've had many failures before, so I can show you how to make sure you don't have any more problems and be sure that your cake or cake will come out.

Ingredients

Heavy cream (32% fat)
1 l
Powdered sugar
2 cups

Step by step

1

Here I show you what kind of cream I use now, in the last 2 years.

Before, we also took Dorna, but it came out, not cream - that's what I checked, I haven't had any failures yet, good cream from Milli. Try to find something similar, to be at least 30-32% fat.

Important - keep it in the fridge for at least 6-8 hours to be very cold when you start working with it.

2

Here I took a picture of the ingredients - so it should not have more than a sweet and stabilizing samnatana.

If it says it has vegetable fats, etc. - you better not take it, it's another form of margarine.

Better animal products in reasonable quantities than processed chemicals and vegetable cika.

3

I prepared the powdered sugar, cold cream from the fridge and poured it into a deep bowl with higher edges (do not sprinkle too much).

I tried to beat the whipped cream in dishes with those splash guards, he didn't want to fight, maybe because he couldn't breathe to swell ...

4

And an important tool - the mixer, without it a bit difficult, if not impossible to make a strong and good cream to decorate.

Start mixing the cream with the mixer at the highest speed, without adding sugar!

5

Notice how the cream starts to foam and increases in volume.

6

After 5 minutes of beating add the powdered sugar.

7

Continue to mix and see how the cream begins to thicken.

8

Here even denser.

9

More and more dense.

10

When you notice that it thickens a bit, turn off the mixer and do the test - lift the mixer blades up and see if the whipped cream tips are soft or firm.

Here it is almost ready, but it still needs to be beaten a little, to be even firmer.

Careful! - at this stage you have to stop often (every 5-10 seconds) and periodically to check the whipped cream - beat, stop checking - and so on until you get a good consistency,

If you beat it too hard, it may cut and then you run out of cream.

11

And here the end result - a fine, fluffy, firm cream - ready to decorate the cake or use it as a cake cream (eg for Foret-Noire Cake ). You can complete it with anything - cocoa, nuts, etc.

12

Far for decoration you can use the simple pos (made of hard cloth or silicone) and the duos, different depending on the needs. I buy them from companies specializing in confectionery utensils, they are very good, comfortable and easy to operate.

One of them newer, I discovered it right in my neighborhood is Nova Pan - they have an online store, or a store in Dridu (Dridu station with 331, from Pta Presei to Poligrafiei), on Jiului Street.

Silicone powders are useful, they wash well, but on a stronger press on the filling they crack (they cracked on me after 2 years of use).

13

More recently, I also appreciated the Pos from Tupperware, although I was a bit skeptical, now for the holidays I preferred this one.

13

I liked that it is easier to fill, has a support at the top that keeps it in an upright position and put whipped cream with a spoon.

15

It screws on the lid, the duvet and is comfortable to decorate.

In addition, if the cream remains, you can put it in the fridge and use it in 2-3 days for any dessert.

I recommend trying it, especially for home decor, not the professional one.

I'm getting to work and I hope to have fewer questions and comments on how to whip the cream :)

Good appetite!

Quantity: 1 kg
Prep time: 15 min
Difficulty: intermediate
Ready in: 5 min
Publish date:

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