Whipping cream, how to whip cream

Whipped cream is usually used to make cupcakes, cream decorating cakes, cream fillings, mousses, etc. Let's take a look at how to whip the cream.

Tools Raw materials.

Cream (100g).

Sugar: Appropriate amount.

Method steps.

1 5 Step by Step Reading.

Refrigerate whipping cream for at least 12 hours, and in hot weather, prepare a basin of cold water to place under the whisk with whipping cream.

Add caster sugar and powdered sugar (or without) according to the requirements of the recipe, and use an electric whisk to draw a circle slowly at low speed.

After a minute or two, the whipped cream foam becomes very fine, the state suddenly thickens, and there will be obvious lines when the egg beating head passes, at this time, stop immediately, turn off the whisk, pick up the egg beater, the thickened light cream drips but disappears immediately, and you can see the cream flowing when you lift the egg beating basin.

This state is 6 distributions, which can be used as mousse. Continue to whip the whipping cream at a low speed, and you can see that the texture of the egg head will no longer disappear in about ten seconds, and the egg bowl will not flow when you lift it, at this time the whipping cream is obviously solid, but the state is still relatively soft, and the cream feels very smooth when scooped up with a spatula. This state is the state of points, which is suitable for making cream spreads, fillings, etc.

If you continue beating for a few more seconds, the cream will be harder, stop the whisk, and when you scoop it up with a spatula, you will feel that the cream is very firm, and the scraped position will not be deformed. This state is the state of points, and it can be used for mounting.

Precautions. Most of the whipping cream must be stored in the refrigerator at 2-8 degrees Celsius, be careful not to put it in the innermost part of the refrigerator, it may cause frostbite if it sticks to the inner wall of the refrigerator, and it must not be frozen!

For people who love sweets, cream cake is an indispensable delicacy, but the cake bought outside, the cream on it is often inferior vegetable cream, and it is easy to get fat if you eat too much, or affect cardiovascular function, so it is recommended that you make it yourself at home, no need to buy professional materials, you only need to eat milk and eggs at home, you can make sweet cream.

Can milk be whipped into cream.

Yes, but it doesn't work as well as in a cake shop, because the cake shop uses margarine.

If the home is equipped with an electric whisk, it will be simpler, add sugar in a certain proportion, pour the milk into a stainless steel container, and put some ice water under the container, which will be more whipped. Then stir in one direction, the sign of successful whipping of milk is that it will become thicker and thicker, and you can know that you have succeeded in beating wood by visual inspection.

How to whip cream with milk.

2. Use the electric egg beater on medium speed, and it only takes 1 minute.

3. Add milk.

4. Add about 150g of milk while adding.

5. Finish blowing. If the butter you use is light in color, the finished product will be white.

Precautions: 1. Don't add too much milk, too much will separate oil and water.

2. It can be used to mark the flower pull, if it is not hard enough, put it in refrigeration and freeze.

3. The cream used in this method is heavier, and the logo should not be too thick. It's good to eat.

4. Add less milk every time, and later if you find that the water is reversed, it is too much, and you will control the amount in the future to ensure that the water does not occur.

5. Baking powder is best added, which is conducive to the softness of the finished product.

The nutritional value of the cream.

The cream is quite greasy, it is high in calories, and 62% of the fat is made up of saturated fatty acids. It contains cholesterol, with a cholesterol content of 10 to 38 mg per 30 ml of cream, depending on its fat content. In every 30 ml of light cream, water accounts for 16 mg of protein, fat, carbohydrates and cholesterol; For every 30 ml of whipped cream, water accounts for 38 mg of protein, fat, carbohydrates and cholesterol.

The fat content of cream is 20 to 25 times higher than that of milk, while the rest of the ingredients such as non-fat milk solids (protein, lactose) and water are greatly reduced, and it is a seasoning with a high content of vitamin A and vitamin D. At the same time, the cream is rich in sodium, which regulates osmotic pressure, maintains acid-base balance, and enhances neuromuscular excitability; Rich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the function of the central nervous system and immune system; Cream is rich in cholesterol, maintains the stability of cells, increases the flexibility of blood vessel walls, and increases immunity; Rich in fats, the cream maintains body temperature and protects internal organs, providing essential fats, promoting the absorption of these fat-soluble vitamins and increasing satiety.

First put the water in the freezer and freeze it for a while, freeze it into ice water, and then take out the ice water and cream to prepare, the cream can not be put in the freezer to freeze, but should be placed in the refrigerator. Pour the cream into a clean container, add the sugar, and add a few milliliters of rum to your taste. Place the container with cream in ice water, and beat the white sugar with an electric whisk at low speed for about a few tens of seconds.

1. First put the water in the freezer compartment of the refrigerator to freeze for a while, freeze into ice water, and then take out the ice water and cream to prepare, the cream can not be put into the freezer to freeze, to be placed in the refrigerator.

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

3. Place the container with cream in ice water, and beat the white sugar evenly with an electric whisk at low speed for about dozens of seconds.

4. Turn the whisk to high speed until you can see the lines clearly.

5. 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.

1. Buy a box of whipping cream.

2. Pour the whipping cream into a container, bury it in one direction with an egg drawer and whip it, and add caster sugar in three times during the whipping process. The more sugar you put in, the better it is to bend your fingers.

3. Whip for more than 15 minutes without teasing. Or use an electric whisk (only 2 to 4 minutes).

4. Then, the whipped cream is ready.

There are two ways to whip the cream, one is manual and the other is electric.

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 the basin used to make cream is also placed 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 the refrigerated container, and separate the ice water under the container. (Place another basin with ice cubes and water underneath the container, keeping it cold will help whip the whipped cream).

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

4. Then always send it in one direction, which is more time-consuming and labor-intensive.

Second, use an electric mixer to send away, it is more time-saving, it is more convenient, and the strength and amount can be controlled, 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-quarter 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. Precautions:

1. The whipped cream can be used, and the whipped cream should be placed in the refrigerator with a lid for storage.

2. The beaten cream is very versatile, not only limited to cream cake decoration.

3. Cream can be used for cake sandwich, surface and decoration, and cream can also be used to make frozen cream fruit cups and fruit salad.

2. Precautions for storage of finished products:

1. The decorated cream cake must be placed in the refrigerator and should not be placed at room temperature.

2. The cream should not be stored for more than one month.

3. The most suitable refrigeration temperature is: -5 to 5

Prepare the ingredients: 80 grams of cream, 20 grams of powdered sugar, 8 grams of rum 1, put the ingredients in and stir on low speed, and the filling with powdered sugar must be stirred on low speed until the powdered sugar is invisible. (Especially the kitchen machine, the high-end can fly to the ** are.) ）

2. The mid-range is slowly sent and more delicate.

3. If you have lines, you should start paying attention to them and avoid overdoing it.

4. The lines are out.

5. Done. <>

Ingredients: 130 grams of cream, 10 grams of condensed milk.

Steps to make a stool laugh:

1. Refrigerate all tools first, first prepare ice cubes, add water and ice to a basin.

2. Pour the whipping cream into another bowl and stir vigorously until it begins to thicken in about two minutes.

3. Add condensed milk, or sugar, depending on personal choice. Coarse.

4. Continue for two minutes and there will be lines, and the cream has been mixed with a faint pattern.

5. Continue to beat with a whisk until the lines will not disappear, even if it is done.