How to whip whipping cream in summer?

Whipping steps for whipping cream:

1. Pour the whipping cream into a stainless steel basin, add an appropriate amount of white sugar or powdered sugar, and gently stir well with a whisk; Start whipping the whipped cream, and you will find that it gets thicker and thicker the more you beat; If you continue to beat the whipping cream, it will become thicker and thicker; At this time, you have to start beating non-stop, and if you want good whipping cream, you have to keep beating, don't stop, and slow work can produce fine work.

2. Then you will see that the cream has some lines, if it is beaten to thick and the lines are obvious, the cream can no longer flow at this time, and it feels smooth after scraping it with a whisk, that is, it is successfully beaten. This kind of whipping cream is a very qualified whipping cream, which can be used directly and can be used in desserts.

3. But the longer the time when beating the cream, the better, if you overwhip it, the whipping cream becomes rough and unsmooth, and it looks like tofu dregs, and the whipping cream at this time is already a failure. When whipping, put the unwhipped cream in the 2 7 refrigerated cabinet for more than 24 hours, and take it out after it is completely thawed, it will have better quality.

Whipping whipping cream tips:

Before whipping cream, refrigerate the whipping cream for at least 12 hours. Add sugar to the whipping cream and beat it on medium speed with an electric whisk, and if you make a cake, you can use it when the whipping cream is fluffy and can keep the pattern. With the right speed and the right refrigeration, whipping cream should be very easy.

Pay attention to whipping cream, don't use too high a speed, especially when whipping a small amount of whipping cream, if you whip it too much, the whipping cream will take on the state of tofu residue and cannot be used.

Refrigerate the whipped cream for at least 5 hours.

When the weather is hot, you need to prepare an ice-water mixture, refrigerate the egg bowl and egg beater beforehand, and turn on the air conditioner.

It is recommended to control between 200-250ml of whipping cream each time.

The journey takes about 3-5 minutes.

Tips: If you need to whip whipping cream within 100g, you can put it in a straight cup with a relatively small caliber, and stir it with one of the 2 egg beaters in the whisk, which can be effectively beaten.

In addition, it should be noted that in the process of beating, try to avoid the friction between the egg beating head and the egg beater, so as not to rub and generate heat, resulting in the local temperature of the whipping cream being too high and the oil and water separating.

01 Pour out the whipping cream, the whipping cream just poured should be a slightly thicker liquid than milk, with obvious hanging on the wall, no oil-water separation, and no peculiar smell.

02 Sit the egg beating tray on top of the ice water mixture and start beating at low speed with a whisk. At the beginning of beating, there will be a large number of bubbles, first add 1 3 granulated sugar, and then adjust the whisk to medium and high speed to continue to beat, the bubbles will become delicate and less, the liquid will become thicker and thicker, and the volume will gradually become larger.

03 Continue to blow at medium and high speeds, and the lines will gradually appear. You can add a second time to 1 3 caster sugar. At this point it is distributed for 3-4.

04 Continue to beat at medium and high speeds, and the lines will become clearer and clearer. After lifting the beating head, the dripping whipping cream can be stacked on the surface instead of disappearing immediately, at which point it is 5-6 dispensing.

05 Add the remaining caster sugar and continue to beat, the whipping cream becomes thicker and heavier, but it still feels wet, turn the beating bowl, and the whipping cream will move accordingly. At this point it is distributed for 7-8.

06 Turn the whisk to its lowest speed and continue to whip slowly, the whipping cream becomes thicker and drier. At this time, the whipping speed must be slow, and you can even change it to a manual whisk. After the whipping is completed, it can be directly used for mounting or smearing.

If it is not used immediately, it needs to be stored refrigerated, and animal-based whipping cream melts easily.

07 If you continue to whip the whipping cream, it will be overwhipped, and the overwhipped cream will become rough, hollow, and dull, and the taste will deteriorate, so after 8 distribution, you must pay attention to controlling the speed.

I personally tested, strictly followed the above steps, and chose the right whipping cream with a milk fat content higher than 35%.

It is sure to be able to play a relatively firm, three-dimensional and good-looking light cream flower.

At room temperature 20 degrees, it can be kept for about 1 hour.

But as time increases, the whipping cream at room temperature will get softer and softer.

It is indeed easy to use cream in summer, mainly due to the fat in the cream (butter butter). The fat in animal butter begins to soften and melt at 17, while the melting point of hydrogenated vegetable oil is generally between 20 and 30. So animal butter is more delicate than vegetable butter There are several ways:

1. Put the egg head and spatula and pot in a freezer for 15 minutes before beating.

2: Operate in an air-conditioned environment, open to 18 degrees.

3: Refrigerate the cake for 1 hour before decorating.

4: When using a piping bag to decorate the flowers, because the hands are also warm, it is inevitable that the whipping cream will melt due to the temperature of the hands when squeezing. At this time, you can freeze an ice pack in advance, and you can touch the ice pack before mounting it to reduce the temperature of your hands, and then quickly decorate it.

5: Feel the temperature of your hands rise, continue to touch the ice pack, so that you can better avoid the problem of melting cream.

Detailed whipping cream whipping tutorial, sharing whipping cream whipping tips, baking beginners must learn!

How to whip whipping cream and the skills you need to master, the content is explained in detail, and whipping cream can also be whipped in summer.

1. Put the water in the freezer compartment of the refrigerator in advance and freeze it for a while, freeze it into ice water, and then take out the ice water and cream to prepare.

2. Pour the cream into a clean container, add the sugar, and add a few milliliters of rum to your taste.

3. Place the cream container in ice water.

4. Use Weiming electric whisk to beat the white sugar evenly at low speed, about dozens of seconds.

5. Turn the whisk to high speed until you can see the clear lines.

6. Then continue to beat while observing, don't overdo it, the whisk can pull out a firm corner, at this time the cream is very delicate, and the beating is completed.

Whipping cream is slower by hand, but you can try a few more tools. When you manually whip the whipping cream, in addition to adding sugar, you should also add a large spoonful of whole milk powder to the whipping cream, which can speed up the whipping speed. If whipping cream is whipped manually, the fat content of the whipping cream is also important, and it is best to choose one with a high fat content.

Before whipping cream, it is best to chill the whipping cream in the refrigerator to bring the temperature of the whipping cream down. Sakura rotten.

1. Manual beating is relatively time-consuming, but it can still be punched. The specific steps are as follows:

1) It is advisable to refrigerate for 12 hours before use, and put the basin used for beating cream in the refrigerator for half an hour, or it can be refrigerated for 3 to 4 hours; It is best to put the whisk in the refrigerator for half an hour.

2) Pour the whipping cream into a refrigerated container with ice water underneath the container. (Place another basin under the container with ice cracks and water, keeping the temperature low will help whipping cream).

3) It is best to add powdered sugar to whip the whipping cream, and it should be noted that the cream should not be more than half of the beaten egg head.

4) Then always shoot in one direction, which is more time-consuming and energy-consuming.

2. Use an electric mixer to send it, which is more time-saving and convenient, and can control the strength and quantity, the specific steps are as follows:

1) The agitator is placed in the mixing cylinder, and the unwhipped cream capacity cannot be less than one-tenth of the volume of the cylinder, nor can it be higher than one-tenth of the volume of the cylinder, otherwise the quality of the product will be affected.

2) Beat at medium or high speed (160-260 rpm), there is no luster, and when the stirrer is lifted, soft peaks can appear.

1. Light cream can choose products containing more than 35% milk fat and containing stabilizers or thickeners, because light cream with high milk fat content and containing stabilizers or thickeners is easier to whip stably. In addition, be sure to refrigerate the whipping cream until it is completely cooled down before whipping the whipping cream.

2. If it is light cream with low milk fat content, it needs to be frozen from water to beat stably.

3. In terms of the selection of equipment when whipping, the basin used for whipping should be large, because it is necessary to consider that the volume of whipping cream will expand a lot after whipping, so it is necessary to select a suitable large-capacity basin for the stool.

To prepare whipping cream, refrigerate overnight in advance. The room temperature should be kept below 24 (preferably around 20), and the air conditioner should be turned on or ice water should be used to pass the time when the weather is hot.

whipping cream whipping process.

Whipping cream generally refers to animal butter that can be whipped and decorated, and is called whipping cream because it does not contain sugar.

Whipping cream can be used for cake decoration when whipping cream is made into a solid form, and caster sugar is added when whipping cream.

1.The egg bowl should be kept clean, water-free and oil-free. Add caster sugar to the whipping cream and beat it with an electric whisk at low speed.

2.When the whisk is lifted, the dripping whipping cream stays on the surface for 3 to 5 seconds with a slight texture on the surface.

3.Continue to beat at low speed, and when stirring, you will feel more resistance, and the light cream texture will become obvious. When the whisk is lifted, the cream has a short, erect sharp angle.

It is best to use up the whipped cream immediately, but it will not be enough if it is too long, overnight, or put it in the refrigerator and use it again.

to the desired effect.

Whipping cream is overdone: that is, the cream is separated from the water, and it is in the shape of tofu residue, which cannot stand upright, and the cream can not be used to decorate the cake, but it can still be used to flavor western pastries, such as making creamy corn soup. Shelf life of whipping cream:

It can be stored for half a year by refrigerating it in the refrigerator before opening, and it can only be stored for about a week after opening.