What to do if the whipped cream is left, and what to do if the whipped cream is not used up

Toast, bread pudding, pudding, ice cream, cream tart, tiramisu can all be made.

Gives you a recipe for ice cream.

Ingredients: whipping cream (100ml) milk (100ml).

Excipients: 20g sugar, vanilla powder, cocoa powder or a little coffee.

Method: 1. Add the milk to the whipped cream and stir well.

2. Add vanilla extract according to the flavor of vanilla, add cocoa powder to cocoa flavor, and add shredded coconut in an appropriate amount. If you don't have these ingredients, you don't need to add anything, and it's just as delicious.

3. Put it in the refrigerator, take it out after half an hour, and find that the surface layer has been frozen, and there is still liquid underneath. Stir them well and freeze them again. After half an hour, take it out and stir it again, and do it like this three times.

and all the liquids become solid. If you like hard spots, freeze for a while. I like to be softer and freeze less for a while.

Method 1: Refrigerate the cream.

1. Prepare a crisper box and put the excess cream in the box;

2. First cover a layer of fresh-keeping film, and then cover the lid of the fresh-keeping box;

3. Then put the crisper box in the refrigerator and refrigerate it, and when you want to use it, take it out again and send it again.

Method 2: Make ice cream into ice cream.

1. Beat the eggs into the bowl, leaving only the egg yolk, then add white sugar to the egg yolk and stir with a whisk until it turns white;

2. Boil water in a pot, put the bowl with egg liquid directly into the pot and heat it with water after the water boils, stirring while heating;

3. After the heating is completed, let the egg liquid cool, then pour in the whipped cream and stir well, and finally put the liquid pin in the refrigerator to freeze.

Summary: If you whip too much cream, you can use a crisper to pack up the cream and put it in the refrigerator for refrigeration, or you can make cream ice cream with eggs and freeze it in the refrigerator.

You can make brioche bread, brioche petit fours, fruit boxes, and more. You can also make small desserts such as puffs, or Xue Mei Niang. There are a lot of creamy delicacies that can be made. You can go online and see what type you like to eat.

You can make a cake or add some white sugar to make butterscotch.

It is possible to feed cats, dogs, and small animals.

Whipping cream is usually whipped before it is used. For example, making cakes, ice cream, tiramisu, etc. But sometimes, the whipping will be unsuccessful and will be beaten into something like tofu dregs, can the cream at this time be used again?

It's too wasteful to throw it away. Don't worry, this article will introduce you to the knowledge and skills of whipping cream and how to remedy it.

Why is the whipping cream beaten into tofu residue.

It's overdone.

1.Method 1: Continue to beat for 5 minutes to let it out of water, then sift it into butter (although the finished product is not as good as the one you bought, but make do with it).

2.Method 2: Melt it in a water barrier or microwave oven, put it in the refrigerator for one night, and then sit on the ice water (must) the next day, and the best container to hit is also ice for a few minutes, and it is possible to beat it successfully

3.In fact, the reason for the separation of oil and water is that there is no ice water, next time if you want to whip the whipping cream, please ice the container for ten minutes or the ice water, the whipping cream should also be chilled for a day, it will not be whipped into tofu residue, is it very practical.

How to tell how many points to beat whipping cream.

Generally, there are only 3 kinds of cream commonly used, the first one, to do mousse, for mixing needs 5 distribution, the cream begins to become thick, like yogurt, but there is fluidity, the second kind of piping, generally hit to 8 points, beaten to non-flowing, there is obvious resistance, the lines are clearly visible, slowly lift the whisk, you can pull out the sharp corners that stand upright. The third is very hair, which is generally used to make stuffing, which will be more supportive, and it will be very hard, and it doesn't matter if you beat it a little.

Whipping steps for whipping cream.

Tools Raw materials.

Whipped cream, pure milk (condensed milk), sugar.

Whisks, large containers.

Method steps.

1. Find a large container, put 1 3 white sugar and 1 2 pure milk, and then pour in the whipped cream;

2. Stir in one direction with a whisk, add sugar in three times during the stirring process (so only 1 3 is added in the first time), and add pure milk in two times; When there is a large foam, you can add the next white sugar and pure milk.

3. Keep stirring for more than 15 minutes, this is a physical work, it is recommended to buy an electric whisk, otherwise you will feel very sore.

4. When continuing to stir to the near-completion stage, it can be seen that the whipped cream in the whipped state has obvious plastic patterns, and the whipping can be stopped at this time.

5. The remaining cream can be stored in the refrigerator, and it is best to use it up within 40 minutes after the cream is completed.

Precautions. 1. The container is placed in ice water, and the temperature is low, which is easier to leave;

2. One should be stirred in one direction;

3. The more sugar you put in, the better it will be, but be careful not to be too sweet.

If you want to return the cream to its original shape after whipping it, you can stir it gently with chopsticks, do not click at high speed, and the bubbles will subside and return to its original shape.

If you beat too much whipped cream, you can make ice cream, which can clear away heat and relieve heat in summer, and it will not be wasted, and it can be stored for a long time when frozen. Put the excess whipped cream into the egg yolk liquid, the egg yolk liquid is mixed with egg white and sugar and mixed with heated milk, stir evenly and pour in the beaten whipping cream directly, then continue to stir evenly, put it in a container, put it in the refrigerator and freeze it for half an hour, then take it out and chew it again, continue to freeze, so that after repeating it four times, the ice cream is very delicate, and it can be frozen and stored all the time.

In addition to making cakes, whipping cream can also be decorated, cheese, tiramisu, milk tea, etc., many desserts are inseparable from whipping cream as raw materials, this is because of the characteristics of whipping cream, whipped cream is easier to shape, no matter what desserts are made, it can be shaped and improve the taste, and the taste is particularly good.

Whipping cream nutritional value:

Whipping cream, also known as thin cream, is unsweetened animal butter, white and tasteless, often used for cake decoration, can also be used as ice cream, tiramisu, etc. Whipping cream contains water, protein, fat, and carbohydrates, which can promote the body's metabolism, protect the eyes, moisturize the skin, improve disease resistance, regulate gastrointestinal function, and prevent constipation and diarrhea. Whipping cream contains more calories, which can provide heat to the human body and enhance satiety, however, whipping cream has a high content of trans fatty acids, so it should not be eaten too much, which will affect health.

It can be wrapped in plastic wrap and stored in the refrigerator. It is not recommended to leave it for more than one day. After whipped cream is sweetened, it can be mixed with various berries and eaten directly.

Can be spread on bread. You can add fruit to make a creamy sandwich. It can be squeezed together with carbonated drinks.

You can eat as much as you want.

If you can't finish the whipped cream, it is best to wrap it in plastic wrap and put it in the refrigerator for refrigeration, but it is not recommended to leave it for more than a day.

If you have too much cream, you can put the cream in a crisper and store it in the refrigerator for reuse. It can also be made into creamy ice cream with eggs and frozen in the refrigerator.

Cream is a very common ingredient used in cakes and other desserts, and it is a favorite among those who love desserts. Cream needs to be whipped before it can be eaten, and the whipping of cream is also very technical, many people are prone to the situation that the cream is not beaten, and measures need to be taken to remedy it in time.

1. Store the unwhipped cream in the 2 -7 refrigerated cabinet for more than 24 to 48 hours, and remove it after it is completely thawed.

2. After gently shaking the cream, pour it into the mixing cylinder, the temperature of the liquid cream is required to be 7 -10, and the capacity is 10%-25% of the mixing cylinder (the product is sent to the maximum diameter of the mixing ball).

3. Beat at medium or high speed (160-260 rpm) until the luster disappears and the soft peaks appear.

4. The capacity of unwhipped cream placed in the mixing cylinder should not be less than 10% of the volume of the cylinder, nor should it be higher than 25% of the volume of the cylinder, otherwise the quality of the product will be affected.

The cream is not beaten and the brand of the product is related, some inferior ones are difficult to be beaten, and it is also related to the temperature, low temperature is easy to beat, like the temperature in June in the room without air conditioning is also more difficult to beat.

First, the correct beating steps.

I used 200ml of Oldenburg whipping cream.

Whipping cream must be refrigerated to whip it up. It is best to refrigerate the whipping cream for at least 12 hours before whipping.

Pour an appropriate amount of whipping cream into a stainless steel basin (to keep the basin water-free and oil-free), add an appropriate amount of granulated sugar according to personal taste.

or powdered sugar. Put the basin and tools first.

The effect will be better after refrigeration, so you can try it.

Stir gently with a whisk (beat on medium speed).

Now the cream is starting to thicken more and more, but the texture is not clear at this time, so you need to continue beating. (Remember, whipping cream is easy to overwhip, once overwhipped, the oil and water will separate, so pay more attention).

Lines began to appear, and when I picked up the whisk, the cream fell off to prove that it was not completely whipped, and it was necessary to continue whipping.

Whip until the cream is so thick that it doesn't run.

Scrape a little with a whisk and it won't fall off, which proves that it has been successfully whipped, or there is a small sharp hook in the blender.

Whipped cream finished product.

In the case of failure, the appearance of tofu residue proves that the whipping cream has been broken and has become a state of separation of oil and water.

PS: If the whipped cream can't be used up immediately, it's not good to put it in the refrigerator. If you put it in the refrigerator and use it to continue the decoration, it is unlikely.

First of all, its state determines that it cannot be used on the surface of the cake and looks rough; Secondly, whipped whipped cream, if placed in the refrigerator, is easy to be smelled.

<> leftover whipped cream can be used to make whipping cream cookies, strawberry cake rolls, and mango ice cream. Take whipping cream cookies as an example, and prepare the ingredients and tools: cream, baking sheet, piping bag. Divided into 2 steps, here's how to do it in detail:

Steps.

Squeeze the cream onto a plate.

Place the whipped cream in a piping bag and squeeze it into a baking tray in turn, the same size, with space in between.

Place in the oven. > put it in a preheated oven and heat it at 180 degrees for about 18 to 20 minutes. end

Refrigeration After the cream is whipped, put it in the refrigerator and refrigerate, which can be stored for about 3 days. The cream must be sealed and refrigerated with plastic wrap to avoid flavor transfer. During this period, the cream will be somewhat defoaming, so you can take it out and whip it again when you use it.

Make an ice cream bridle Pour the remaining whipped cream into the supplementary food compartment, cover and freeze in the refrigerator. When frozen, the acacia is an ice cream bridle, which can be eaten directly.

Eat it straight You can eat it directly, add some Oreos or fruits.

Whipping cream is liquid and thicker than milk before whipping, and when whipping cream is whipped, it becomes a decorative cream with a fixed shape, just like the cream you usually see on birthday cakes.