What can you cook with cream? How to whip cream at home for cakes or desserts - step-by-step recipes with photos What you can make 10 cream

Cream 10% fat are especially popular among people who watch their figure. The white liquid can sometimes have a beige tint and has a slightly viscous consistency (see photo).

Beneficial features

The benefits of 10% fat cream are due to the rich composition of nutrients and minerals. This product contains large quantities of vitamin A, which has a beneficial effect on vision and helps reduce the occurrence of various eye problems. Cream of this fat content also contains choline, which increases the protective functions of cell membranes. Thanks to the chlorine content, swelling is reduced and harmful substances are removed from the body.

Cream contains 10% fat phosphorus, which takes part in protein synthesis and in the restoration of bone and muscle tissue. Due to its high potassium content, this product has a beneficial effect on the activity of the cardiovascular system. Thanks to calcium, the condition of hair, nails and bones improves.

Since cream with 10% fat content does not have a very high calorie content, they can be consumed in small quantities during weight loss. In addition, it is recommended to include them in their diet for people with gastritis and other gastrointestinal problems.

Use in cooking

Cream with 10% fat content is often used for food, and its taste can be varied, for example, with fruits, berries, cocoa, etc. A variety of sauces and dressings are also prepared using this product, which are then served with meat, fish and vegetables. Cream is used in the baking process of various products. A product of this fat content is also included in various desserts.

Harm of cream 10% fat and contraindications

Cream with 10% fat content can be harmful to people with individual intolerance to the product. It is necessary to limit the amount of product consumed in case of obesity and old age.

The cream from the cream turns out sweet, tender and airy. It has many cooking options, and in each case it acquires a different, unique taste. We invite you to find your ideal option in the recipes below.

A simple cream made from cream and powdered sugar can be used not only for layering cake layers and decorating a cake. It can also be served as an independent dessert, or used to create cakes and fill them.

Sweet, airy and delicate cream.

• cream - 500 gr;
• powdered sugar - 50 g;
• vanilla sugar - 5 gr.

It is advisable to turn vanilla sugar into powder - this way it is better suited for creating a thick cream consistency. Mix vanilla sugar and powder.

Next, pour cold cream into a deep container and beat with a mixer, gradually increasing the whipping speed. When the cream begins to thicken, add powdered sugar and vanilla in small portions. Continue beating at high speed.

When the cream becomes thick and holds its shape well, do not fall out of it when turning the bowl on its side, you can stop whipping - the cream is ready.

On a note. Cream with at least 30% fat content, cooled in the refrigerator and always fresh, whips well.

Recipe with mascarpone

The cream made from mascarpone and cream turns out to be quite dense and incredibly delicate:

• 350 g mascarpone;
• 200 grams of heavy cream;
• 70 grams of powdered sugar.

Place all the products in a bowl and beat with a mixer for a long time. Depending on the power of the device, it may take 3-10 minutes. We determine the readiness of the cream by its consistency - it should be thick enough, the mixer will leave streaks on the surface of the cream.

On a note. The cream and cream can be whipped either with a mixer or with a whisk. If you try to beat it with a blender or food processor, the product will quickly beat into oil.

Whipped cream

The dessert will be very tasty and light.

Whipped cream can be made from just two ingredients:

• 500 g cream;
• 50-70 grams of sugar.

You just need to beat the two products until thick using a mixer. Undoubtedly, with powder the structure of the cream will be smoother and more delicate. But even with simple sugar, the dessert will be a success.

On a note. Whipped cream may not hold its shape if a cake or other dessert is prepared for a festive feast within a day. In this case, you can add gelatin.

With the addition of condensed milk

The cream made from condensed milk and cream turns out very sweet - a real treat for those with a sweet tooth:

• 500 g cream;
• 1 jar of condensed milk with sugar.

Preparation of the cream begins with whipping the cream. A couple of minutes after the start, you can begin to introduce condensed milk in small portions. Since condensed milk itself is very sweet, there is no need to add sugar.

The readiness of the cream is determined in the same way as in other cases - the consistency should be well thickened.

Cream cheese with cream

When preparing the cream, be sure to adhere to the required proportions.

Cream cheese with cream is very easy to prepare:

• cream - 90-100 g;
• soft cheese/cottage cheese - 400 g;
• sugar powder - 60 gr.

All products are placed in one mixing bowl. You need to beat the cream with a mixer: at first the speed should be the lowest, then gradually increase.

To create an airy, delicate cream, 7-10 minutes of working the mixture with a mixer is enough.

On a note. Many housewives prepare dishes using ingredients in quantities “by eye”. To create the perfect cream, we recommend sticking to the proportions of cream and cottage cheese 1:10, that is, the amount of cream is 10th part of the cottage cheese.

Custard with cream

• 500 g cream;
• 320 g milk;
• 80-90 grams of sugar;
• 30 g plums. oils;
• 30 g starch/flour;
• 2 eggs;
• 1 ½ tsp. l. gelatin;
• 60 grams of water;
• a pinch of salt;
• 10 g vanilla sugar.

First of all, mix the starch with half the sugar. Next, pour half a glass of milk and eggs, mix everything thoroughly with a whisk so that there are no lumps left. Leave aside for a while so that the dry products are well saturated with the liquid ingredients.

Meanwhile, pour the remaining milk into a saucepan, add the remaining sugar and salt, and heat over low heat until the contents begin to boil. At this moment, remove from heat and pour in small portions into the previously prepared mass, constantly stirring with a whisk.

Pour the mixture back into the pan and put it on the fire. Stirring so that the mass does not burn, boil. The mass should become thick.

After the cream has thickened thoroughly, put the butter in it and, while it melts, stir the cream with a whisk.

Pour water into a separate pan and add gelatin, stir a little. Leave aside to allow the component to swell. After that, put it on the stove and heat it, stirring until the gelatin is completely dissolved. Then leave it aside to allow the liquid to cool slightly.

Let's start preparing the cream. They need to be combined in one bowl and beaten with vanilla sugar. The mass should become dense, after which you need to stop whipping, otherwise you will get butter.

Place half of the buttercream into the custard mixture and mix gently so as not to disturb the dense structure of the cream. Then combine with the remaining butter cream. Pour in the gelatin and gently mix everything with a spoon.

The cream is ready for use - layering and decorating cakes, filling cakes.

Chocolate cream cream

This cream will be a delicious topping for a cake.

• 250 grams of dark chocolate;
• stack high fat cream;
• 1 table. l. dark rum or cognac (optional).

Heat the cream over low heat, but do not let it boil.

Meanwhile, chop the chocolate as finely as possible. Pour the almost hot cream into the bowl with the chocolate chips and stir well until it dissolves in the cream. If you decide to add rum, now is the time to do it. After a few minutes, whisk everything and leave the mixture to cool. When the mixture has cooled, beat it until it becomes a fluffy cream.

A true chef has his own special recipe for every occasion. One product can become the basis for completely different dishes, which are prepared according to their own recipe. What can you make from cream? Within the framework of this article, we consider options for using milk cream, we will find new, interesting recipes and give examples of original dishes that are prepared on the basis of this product.

What is cream?

Cream is a popular dairy product. Previously, it was obtained by separating the top layer of milk that had settled in a container. This is where the name came from. The thing is that tiny particles of fat float to the surface of the milk, which is why the top layer is so fatty. The process of separating cream from milk can take several days, which is not very convenient for industrial scale production. To extract the cream, a special technology is used, which reduces production time significantly. The process of separating liquids of different densities and properties is called separation. By centrifugation, milk is divided into two fractions, with minimal loss of fat content. It is possible to regulate the fat content of the final product.

What to cook is much fattier than milk, so they are used to make cheese, butter, sauces and soups. Cream is actively used in the confectionery field. A variety of creams made from heavy cream turn out very tender and airy.

Cream differs in fat content. The fat percentage is measured. The stores offer the following range of cream depending on the fat content in it:

1. Low fat. maybe 15, 17, 19%.
2. Medium fat content. The maximum fat content is 35%.
3. High fat. This is a product with a fat content of 50-60%.

There is another type of cream that is actively used in the confectionery and food industries. This cream is called dry cream. They look like white powder. This mixture consists of stabilizers, flavors, emulsifiers and flavor enhancers. The cost of such a product is much lower, the fat content can reach 70%. Dry cream is used to produce porridges, soups, 3 in 1 coffee. And from this cream you can make something special.

Which cream to choose?

Most often, cream is prepared from the familiar cow's milk, but there is also cream from goat's milk. Previously, they differed only in fat content, but now in stores you can find the following types of product:

1. Normalized cream. This product is made from real cow's milk. In industrial enterprises, milk is homogenized. This process involves inhibiting the concentration of fat on the surface of milk and breaking the mass into smallest components. The fat is distributed throughout the milk mass, and then, using a separation process, is separated from the milk plasma and released from the mixture. Such cream is the best industrial option; its composition is similar to that of natural cream. However, the taste is still different.
2. Dry cream. They have nothing to do with natural milk products. The composition includes various chemical elements and plant components, which, due to their properties, imitate the taste of a natural product. Such cream is much cheaper in price, it is stored for a long time, so it is very convenient to use it in the food industry.
3. Cream in a bottle. A product similar to dry cream. The composition contains elements of plant origin and synthetic additives. The shelf life of such a product is quite long.
4. Portioned cream. This cream can be either natural or synthetic. Carefully study the product packaging.

Eating natural products is good for health. Synthetic food products, on the contrary, are not only useless, but also dangerous for the body. Therefore, preference should be given not to a cheaper product, but to a higher quality one.

Homemade cream based ice cream

To make ice cream at home from cream, you will need a fresh natural product. Using dry cream in this case is impossible. During the cooking process, they separate, for this reason it is impossible to achieve the desired consistency of the mass. Use only natural cream with a fat content of 30% or higher. To make ice cream you will need the following ingredients:

• heavy cream - 900 g.
• powdered sugar - 200 g.
• yolks from chicken eggs - 6 pcs.
• vanilla - 60 g.

The yolks must be mixed with vanilla powder and powdered sugar. To obtain a homogeneous mass, it is most convenient to use a whisk. Bring the cream to a boil, then mix with the resulting mass. You should get a homogeneous mixture. Place it on low heat and cook until it becomes thick. After this, the ice cream is poured into containers and placed in the refrigerator for freezing. You can add other ingredients such as chocolate, cocoa, pistachios, etc. Use natural food colors to color the ice cream. Homemade cream ice cream is ready. It turns out tasty and appetizing.

Cream sauce

Different sauces can radically change the taste characteristics of a dish. And cream sauce is a classic addition to many dishes popular around the world.

To obtain a delicate creamy sauce you will need the following products:

• cream - 20 ml;
• wheat flour - 1 tbsp. l.;
• butter - 1 tbsp. l.;
• salt to taste;
• ground black pepper to taste.

Fry the flour in a dry frying pan, add butter and mix the mixture. We begin to pour in the cream in a thin stream, while constantly stirring with a whisk. This is a very important moment; the sauce should be homogeneous, without lumps. Add salt and pepper, cook for 2 minutes. During this time, the sauce will thicken and take on the desired consistency. Remember that cream can be used to make more than just a classic sauce. Spices and additional ingredients can radically change the taste of a dish.

Making real sour cream

Sour cream is a fermented milk product that is prepared from cream with or without a special starter. The starter culture includes fermented milk and cream streptococci.

To prepare tasty and healthy sour cream from cream, you need to take a fresh natural product. It is better to take a non-purchased option. Buy 3 liters of country milk and leave it in the refrigerator for a day. This is necessary so that the cream separates. Remove them with a spoon and leave them to sour in a room at room temperature, then place them in the refrigerator again for a day.

Let's try to figure out how to make sour cream from cream if you don't want to wait too long. You can make sour cream using sourdough. Add 2 tablespoons of high-quality sour cream to fresh heavy cream, the temperature of which is 37-38°, and mix. Cover the container with a cloth and leave for 7-9 hours. In this case, the mass should not be mixed. Then we place the container in the refrigerator to thicken. Are you interested in the question of how to make sour cream from cream with a spoon in it? Everything is very simple. For cooking, you must use high-fat cream.

Mascarpone

What can be made from medium fat cream? Of course, delicate mascarpone cheese. It is prepared from a natural product. To produce cheese, lemon juice is used, which causes the cream to curdle due to interaction with an acidic environment.

Consider the classic recipe for Mascarpone cream. We will need:

• cream 20% fat - 500 ml;
• 1 medium lemon.

Heat the cream to a temperature of 80°, it is better to do this using a water bath. Squeeze 2 tablespoons of lemon juice and pour it into the container with the cream. Turn off the heat and leave the solution for 10 minutes. The mass will begin to curl. First, a heterogeneity will appear, reminiscent of the consistency of kefir, then a dense mass will begin to separate from the liquid.

Pour the mixture into a lavsan bag and hang it over a container into which the whey will drain. After 1 hour, you can remove the bag and use the resulting cheese in culinary recipes. If you leave some of the whey, then the mass will take on the consistency of a cream.

Homemade oil

To make butter you will need 1 liter of heavy cream. It is better to take a natural, fresh product rather than a store-bought option.

To beat the mixture you will need a mixer or whisk. Pour the cream into a glass or plastic container and begin beating the mixture at low speed. Gradually increase the mixer speed. If you see small inclusions of beige or pale yellow color, it means that the process of oil formation has begun.

The liquid that will separate from the butter portion is called buttermilk. It is rich in vitamins and microelements. Buttermilk makes very tasty and healthy baked goods. The homemade butter obtained from the cream should be placed on cheesecloth and left for 2 hours. During this time, excess liquid will drain from it. From 1 liter of cream you should get 300-350 g of ready-made homemade butter.

Cheese-garlic sauce

Some people don’t even know that cream can be used to make a delicate and flavorful cheese sauce. This sauce is ideal for pasta or other pasta dishes. To prepare we will need:

• hard cheese - 100 g;
• cream 30% - 100 ml;
• 1 clove of garlic;
• salt, pepper - to taste.

The recipe is very simple: grate the cheese on a fine grater, squeeze out the garlic. Stir the mixture, add salt and pepper to taste, then pour in the cream. The resulting mixture must be placed in a water bath to melt the cheese. Stir the sauce occasionally with a whisk. When the consistency becomes homogeneous, taste the finished product. If necessary, salt and pepper it.

Cream soup "Dubarri"

This French cuisine soup is named after Louis XV's favorite Marie Jeanne DuBarry. The recipe for this soup is very simple and original. To prepare we will need:

• cauliflower - 1 piece;
• leek - 1 piece;
• milk - 500 ml;
• cream 20% - 100 ml;
• butter - 100 g;
• salt, pepper - to taste;
• parsley;
• garlic;
• Red caviar.

We separate the cauliflower into florets and send it to simmer until cooked. Place the butter in a separate pan and set the heat to low until the butter melts but does not burn. Cut the leek into half rings, chop the garlic, and place in a pan with oil. When the onion is ready, pour the broth and milk into the pan and add the cauliflower. Salt and pepper to taste. After the inflorescences are completely cooked, pour in the cream. Remove the pan from the heat. We set aside some of the inflorescences for decoration, and grind the rest in a blender. Decorate the dish with red caviar.

Ganache is a mixture of chocolate and cream. You can use absolutely any type of chocolate: bitter black, milk or white. The less cocoa butter the chocolate contains, the more it will be needed.

Only very heavy cream is suitable for making ganache. You can add melted butter to them. To prepare a classic ganache we will need the following products:

• 2 bars of dark chocolate (180 g);
• 75 g cream 30%;
• 100 g butter.

Pour the cream into a metal pan and place it in a water bath. Divide the chocolate into small pieces and place in a container with cream. When the mixture becomes homogeneous and smooth, remove the pan from the heat and cool to 40 degrees. Add room temperature butter to the mixture and stir the mixture. Cover the saucepan with film and place in the refrigerator for 2 hours. During this time the cream will become dense and viscous.

Airy cream based cream

Everyone knows whipped cream. This delicate air mass is actively used to decorate cakes, pastries and other culinary delights.

To prepare this buttercream you will need cream and powdered sugar. They should be very fatty and fresh. The fat content must be at least 30%. You need to work with cream carefully, as there is a high probability of spoiling the product if the cooking technology is violated.

Before working with cream, you need to keep it in the refrigerator for 24 hours. We start beating at low speed first, then gradually increase the speed. When the cream begins to hold its shape, the whipping process should be stopped. Otherwise we will end up with butter. If you are not satisfied with the consistency of the cream, you can add gelatin. Cream used for decorating cakes should be denser, so it is more convenient to use.

You can use artificial cream to make cream. At the same time, at the end you will get a mass that will hold its shape well even at room temperature. Such cream whips faster and the risks of spoiling the product are minimized.

Finally

There are a huge number of recipes using cream. Remember that the result of the dish will depend not only on compliance with the cooking technology, but also on the quality of the cream used. It is better to give preference to natural cream collected from fresh cow's milk.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Every housewife loves to please her household with delicious dishes. To prepare an airy cake at home, you often use whipped cream, which is very easy to make with sugar and raw cream (with the required percentage of fat content). By following simple rules and tips, you can prepare an incredibly tasty delicacy that everyone will enjoy. Find out how to whip cream below.

How to make whipped cream

Options for whipped cream for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla or protein. To ensure that the cream always turns out homogeneous, tasty, and does not spoil the cake, you must follow a few simple rules. How to whip cream for cream:

• you need to use only a fatty product (from 33%) to achieve a thick cream consistency;
• Before whipping, place the bowl and whisk of the mixer in the freezer for ten minutes;
• start beating at low speed;
• Beat the mixture for at least five minutes.

Which cream is best for whipping?

To obtain a stable and airy mass, you must use cream with a fat content of 33%. If you take 10 or 20 percent, you won’t achieve a positive effect just by beating. You will have to add special thickeners, stabilizers or gelatin, but you can forget about a good appearance and tasty cream. Compared to those that contain chemical additives, it will not be cheaper than more expensive thick natural cream.

How to thicken whipping cream

Why doesn't the cream whip? Often the reason is simple - it is insufficient fat content of the product. The main rule: to prepare whipped cream for a cake, it must be fresh, of high quality, with a fat content above 33%. To thicken the creamy mass using natural ingredients, you can add gelatin, a teaspoon of lemon juice, and egg white.

Whipped Cream Recipes

There are many recipes for whipped cream; preparing this delicacy at home is very simple. They are beaten with sugar, gelatin, lemon juice, protein mass, special thickeners and powdered sugar. The technique is based on the main rule - intensive beating. You can use a blender, mixer or “grandmother’s method” - a fork.

With sugar

• Cooking time: 13 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 255 kcal/100 g.
• Purpose: for breakfast.
• Cuisine: Russian.

Airy cream can be prepared with sugar. It is not recommended to use granulated sugar for cream: it will not dissolve when whipped and will squeak unpleasantly on your teeth. Before adding, it is ground into powder using a coffee grinder or a classic blender. There are no specific proportions when adding sugar; sweetness is regulated individually.

Ingredients:

• cream 35% – 500 ml;
• whole sugar – 50 g or to taste;
• vanillin – 1 g.

Cooking method:

1. Take a cooled container and mixer attachments. Add cream.
2. Select low whipping speed.
3. After three minutes, add sugar (gradually).
4. At the end add vanillin.

With powdered sugar

• Cooking time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 1000 kcal/400 g.
• Purpose: for cake.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Delicate and airy cream cream is used as a filler for any confectionery, cakes and pastries; it can be supplemented with fruit mousses, which will give the cream an exquisite taste. To make the topping at home, you must strictly adhere to the recipe, maintain the recommended proportions and follow the rules for whipping the buttercream (photo), then it will become a real decoration for any confectionery product.

Ingredients:

• cream at least 33% - half a liter;
• powdered sugar – 50 g;
• vanillin – 2 g.

Cooking method:

1. Place a bowl in the freezer, cool the whisks and cream mixture. At this time, add sugar and vanillin to a container at room temperature and stir.
2. Chilled cream is whipped at low speed. When they thicken a little, add powder.
3. If the cream holds its shape or soft peaks appear, stop whipping.

With gelatin

• Cooking time: 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 250 kcal/100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The cream is ideal for any dessert. Pairs perfectly with shortcrust pastry, tartlets, and sponge cakes. Cream is not very high in calories compared to butter filling. To prepare this cream at home, no special knowledge or culinary skills are required. See below for step-by-step recommendations with photos and preparation.

Ingredients:

• non-liquid heavy cream – 600 ml;
• gelatin – 20 g;
• vanillin - pack;
• powdered sugar – 45 g.

Cooking method:

1. Cool the creamy product, stir, gradually add vanillin and powder until thick foam (hard peaks) appears.
2. Soak a spoonful of gelatin until it swells, heat over low heat until completely dissolved (do not boil).
3. Combine cream and gelatin, stir, cool.

How to whip cream with a blender

If you don't have a mixer, use a blender. Start beating at low speed, then after a minute switch to medium speed. When using a blender, you need to take into account that you cannot use high speed - the mass can be “overbeated”, they will begin to separate. Cooking time depends on the power of the blender.

Mixer

A mixer is the most suitable device for making cream. Before use, place the attachments in the freezer for ten minutes (cold conditions promote rapid thickening). Start beating with a hand mixer at speed No. 1, then you can add a couple of drops of lemon juice to thicken faster, finish at high speed No. 3. Store in the refrigerator for three hours.

Few people know how to make whipped cream correctly so that it turns out tender and airy. This product is often used to make various desserts and baked goods, and almost everyone has tried it.

And in stores you can find ready-made whipped cream in cans, but they are not always of the proper quality, so it is better to learn how to make this delicacy yourself. The process of its preparation has many subtleties and nuances, which will be discussed in today’s article.

To know how to whip cream correctly, pay attention to some recommendations before you start:

• The calorie content of the dish ranges from 160-335 kcal per 100 g. This “range” directly depends on the fat content of the original ingredient. To reduce the number, you can add a little milk;
• You need to choose only the best, freshest and highest quality cream. The most suitable option is a classic product with a fat content of 33 percent. Whipping will occur perfectly, into a strong foam. Low-fat dairy products (10 percent) or medium-fat (20 percent) are also suitable, but they will whip very poorly and will not turn out airy. In this situation, you will have to use gelatin or egg whites for thickening;
• The cream must be slightly cooled, but not frozen or warm, otherwise it will separate into butter and whey;
• The whisk and bowl also need to be placed in the freezer for a short time. Use metal kitchen utensils for cooking;
• To prevent the container from heating up during operation, keep it in ice water;
• Do not beat the entire portion of the product at once, but divide it into 200-300 ml parts;
• Do not immediately set the mixer to high speeds, but increase them gradually;
• The shelf life of the finished product in the refrigerator is no more than 12 hours.

Whip cream with a mixer

This is the easiest and fastest way to make your favorite sweet dessert.

You will need:

• Granulated sugar – 50 g;
• Cream 33% - half a liter;
• Egg or gelatin for fixing (optional).

How to whip heavy cream with a mixer:

1. Pour the dairy product into a deep metal container, wrap it in cling film and place it in the refrigerator for 50 minutes. Place the whisk attachments in the cold for the same time;
2. Grind the sugar into powder in a coffee grinder and additionally pass it through a sieve with a fine sieve to get rid of large particles;
3. We remove the dishes and tools from the refrigeration chamber, remove the film and begin beating in a circular motion, setting the device to minimum speed, then gradually increasing the speed;
4. After about 7 minutes, the mass will begin to become thick. We begin to gradually add powdered sugar - it will help whip the cream into foam and give it a pleasant sweetish taste;
5. Continue the process for another 5-6 minutes until stable peaks are obtained. Do not exceed the specified time, otherwise oil will form;
6. To obtain a thick consistency, you can optionally add lemon juice, gelatin or an egg as a fixative. They should be included at the very end of cooking.

Place the prepared whipped cream with powdered sugar into bowls and refrigerate, otherwise they will quickly “float” at room temperature.

Whip the cream by hand with a whisk

Many chefs claim that this method is the best, because the product prepared in this way is stable and fluffy due to the large amount of oxygen.

List of ingredients:

• Powdered sugar – 30 g;
• Heavy cream (33-35%) – 350 ml;
• Vanilla sugar – 10 gram bag;
• Lemon juice - half a teaspoon.

Homemade whipped cream recipe with photo:

1. We prepare a comfortable metal bowl with a wide top so that it is convenient to make intensive movements with a whisk. Cool the tool and the main component according to the same instructions as in the previous recipe;
2. Next, place the bowl in a container with ice or ice water and hold it at a slight angle. This will help the contents circulate better, and therefore a stable consistency will form faster;
3. Slowly we begin to make circular movements with the whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
4. Continue beating, covering the entire surface of the mixture and stirring it to the bottom of the container.

The milk dish will be ready when the characteristic relief pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not to overdo it, otherwise you won’t be able to whip the thick cream, and it will simply settle. At the end of the process, you need to pour in lemon juice, which acts as a consistency stabilizer.

Whip dry cream

1. Place 5 large spoons of this product in a glass, into which we then pour water;
2. Mix everything thoroughly;
3. Add a glass of milk to the mass with an amount of 150 ml, and mix all the ingredients until smooth;
4. We put the finished mixture in the refrigerator, and put it in the freezer two minutes before whipping.

Prepare the cream using a mixer or whisk, first at low speed, which we gradually increase. After thickening, it must be reduced. We will definitely place the finished product in the refrigerator.

This dry whipped cream is suitable for making desserts, cakes and pastries.

Cream dessert with fruits

Required components:

• Mandarin, banana, kiwi;
• 2/3 cup cream;
• A pinch of vanillin;
• 0.5 cups of powder.

How to make whipped cream with fruit:

1. The first step is to prepare the fruit - cut them into small slices or grind them using a blender. There is no need to mix them together;
2. We whip using one of the methods indicated above, and we will begin to form our delicacy;
3. Place the banana slices on the bottom of a beautiful glass form and cover it with butter cream;
4. Next, make a row of kiwis, add the creamy mixture again;
5. The last layer is tangerines, which we will also cover with the creamy mixture, sprinkle with chocolate chips and set aside to cool.

Chocolate buttercream for cake

Chocolate whipped cream for a cake can act as an independent dessert, and can also be used to decorate many other delicacies.

Components:

• 30 g cocoa powder or 50 g chocolate;
• 2 cups cream (fat content – ​​20%);
• A small spoon of gelatin;
• 1/3 cup powdered sugar.

Step by step action plan:

1. Take 1/3 of the given amount of cream and pour the gelatin over it. After it swells, place the dishes with the contents in a container of water, which we heat until the gelatin dissolves, remembering to stir;
2. Remove the container from the stove and let the contents cool;
3. Take another 1/3 of the mass of the main ingredient, heat it until hot and thoroughly dissolve the cocoa powder in it. If you decide to use chocolate, melt it first. Then it will mix easily;
4. Next, combine the creamy remains with the powder and begin to beat slowly. When the first foam appears, pour in delicious chocolate cream, and after some time add gelatin.

Whipped cream for coffee

You can make them in the evening, put them in the refrigerator and add them to your coffee in the morning.

Grocery list:

• 5 g powder;
• 50 ml cream;
• Orange zest or chocolate chips.

Coffee decorating steps:

1. Beat the first 2 ingredients into a thick foam;
2. Brew coffee, pour it into a cup, carefully place a mound of creamy foam on top;
3. Sprinkle with grated chocolate or orange zest.

Video: 3 options for whipped cream