What tips should be used to make piping cream last longer in summer?

Use a large basin with water in the refrigerator in advance to freeze, I put it for 1-2 hours, it's quite icy, probably the surface has been frozen, the more ice, the better, if it is completely frozen, take it out and add some hydration to start it. Animal butter is indeed very squeamish and sensitive to temperature, so is there a way to make whipping cream more durable and stable? The answer is yes, we have to make many birthday cakes in our baking studio every day, and it also involves the problem of delivering them at high temperatures, so I'm going to share with you some of our own ways to make whipping cream more stable, and you can choose the one that suits you.

<> animal butter is indeed very squeamish and sensitive to temperature, is there a way to make whipping cream more durable? The answer is yes, we have to make many birthday cakes in our baking studio every day, and it also involves the problem of delivering them at high temperatures, so I'm going to share with you some of our own ways to make whipping cream more stable, and you can choose the one that suits you. As for how to make piping cream last longer, the best way is to make the cream into a cream cream, adding a mixture of milk and gelatin flakes to the whipping cream or adding an appropriate amount of butter, or cream cheese to whip together, which can increase the firmness and durability of the cream, and the taste will be richer.

Although it is a thin-looking state, it is enough for piping because the piping spout will change the softness of the whipping cream, and the pressure of squeezing down makes the cream foam more intense. The most critical step in decorating is to whip whipping cream, because we use animal, which is a little more difficult to beat than plant-based whipped cream, so there is a lot of particularity, freeze the basin used to beat cream in the refrigerator for about half an hour, or refrigerate for 3-4 hours, and then pad ice cubes below to beat some frozen meat and frozen fish, etc., and use the high speed of the electric whisk to quickly whip the whipping cream, and the interval is long.

Method 1: Some additives can be added: increase the oil content, such as adding chocolate and butter; Increase gum, commonly used gelatin, xanthan gum; Reduce moisture, such as adding cream cheese and mascarpone.

Method 2: Use physical methods: ensure that the temperature of the whipping cream drops to 4-6 degrees when whipping, so it is best to refrigerate the whipping cream in the refrigerator for at least 12 hours before whipping it up; Put the egg beating head and egg beating tray together in the freezer compartment of the refrigerator to cool down quickly; Try to keep the whipping cream in a relatively low ring when mounting, if the hand temperature is high, you can wear gloves to operate.

First of all, it is necessary to ensure that the core temperature of the whipping cream drops to 4-6 degrees when whipping, and it is best to refrigerate the whipping cream in the refrigerator for at least 12 hours before whipping it back. Most whipping cream needs to be refrigerated, so pay attention to whether the refrigerator is at the right temperature and never freeze it. Several types of whipping cream that are kept at room temperature can be refrigerated the day before whipping.

Increases the amount of fats and fats, such as butter and chocolate, and acts as a thickener. Increases gums, such as xanthan gum, gelatin (gelatin), and mirror pectin (apple gum), which act as stabilizers.

Put it in the refrigerator in advance, about one or two hours, don't put it for too long or it will affect the taste, and one or two hours will make the piping cream more stable and will not melt easily.

Once the cream is beaten, cover it with plastic wrap and refrigerate it. Just take it out when you need it.

It is indeed easy to use cream in summer, mainly due to the fat in the cream (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: Beat the egg head and spatula in a bowl and freezer for 15 minutes.

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.

To make a decorated cake in summer, the cream is indeed very easy to melt, but it is not that there is no way at all, the following methods are for reference:

1. Put the whipping cream in the refrigerator before whipping the cream, let its temperature be controlled at 4 degrees Celsius-10 degrees Celsius, and the cream whipped at low temperature is not only easy to shape, but also not easy to melt.

2. Lowering the room temperature in the operating room, and lowering the temperature of the operating room through air conditioning and other means is also a good way to prevent the cream from melting.

3. Control the operation time, don't take too long.

Cream.

It is easy to make decorated cake cream in summer, and it is better to use margarine to set the shape.

If you really want to use animal cream, you can add butter to the cream to help set the shape.

It will be easy to make a decorated cake with whipped cream in the summer. It would be better to choose margarine. Turn on the air conditioner to control the temperature of the room and drop the whipped cream in a basin with ice cubes.

Animal butter is easy to melt, you can choose vegetable cream or mixed cream, and then control the temperature of the room, not too high.

Refrigerate. The refrigerator can effectively reduce the temperature and prevent the cream cake from melting.

Hello, in summer, it is a matter of temperature, and then this weather is definitely uncontrollable, it is best to make it in a place with air conditioning, and it is better to make it in a low temperature environment. Pay attention to the indoor temperature when doing it.

Xanthan gum. Piping room with air conditioning.

Operate in an air-conditioned environment, and in addition, refrigerate the cream for a period of time before operating.

Animal butter is relatively easy to melt, you can turn the room temperature down a little ah, the air conditioning temperature.

Whipping cream. The stability is generally poor, and the piping is easy to collapse and melt, which is inevitably related to the indoor temperature and operation time.

Whipping cream piping, tip 1, choose a deep, narrow, thick-walled glass or ceramic container, and refrigerate it in the refrigerator for a few hours in advance with the beaten egg head and whipping cream: why narrow and deep? For the case of less cream such as beating 100g at a time, if you use a large egg beating basin, it will be difficult for the egg beating head to beat the air into it, but it will become hot and difficult to beat because the contact area between the surface of the whipping cream and the air is too large, and it is easy to separate water and oil.

Therefore, the narrow and deep container can soak the whisk head in the cream and beat it very quickly. As long as the container is just wide enough to accommodate the beating head. Why ceramic or glass containers?

Many tutorials say that the stainless steel egg beating basin sits in ice water, of course this can be, but because I'm lazy, it's too troublesome to sit in ice water haha, it's better to refrigerate the container and egg beating head in advance. Glass and ceramic, on the other hand, can keep their temperatures lower for a longer period of time than metal containers. As for the reason for the thick wall, in addition to the aforementioned ability to keep the temperature for a longer time, it can also avoid the fact that the container that is too thin is easy to be broken by the egg beating head.

I took a glass measuring cup, and a normal thick ceramic bowl would also work.

Step 2 Tip 2, the cake base must also be cold, and it is best to refrigerate it in advance: I have seen that many sisters send out works in a state of cream that is "about to melt", one reason may be that it has been beaten or not beaten enough, and the other reason may be that the cake base is not cold enough. I painstakingly refrigerated the cream and utensils, and put a ...... on the cake that had just been baked for a long timeIt's all ruined.

Baking requires patience and time, so it is recommended that the cake embryo be made early, let it cool completely, or even put it in the refrigerator for a few hours in advance, so as to keep the cream in a stable low temperature state before and after whipping, which is more beneficial to the durability of the cream.

Step 3 Tip 3: Add 5g of whole milk powder to every 100g of whipping cream in advance and beat together: Nestle.

The main reason why it is not easy to whip is that the milk fat content is low, which also causes it to not last long even if it is whipped, and the milk flavor is not strong enough. The purpose of putting milk powder is to increase its milk fat content and the total amount of milk solids, simply put, to make it "less thin", not only easier to whip, more durable, but also to increase the milky flavor. Milk powder, granulated sugar.

At first, put it with the cream and whip it directly.

Tips: Tip 4: Use caster sugar instead of powdered sugar or coarse sugar: Many recipes like to use powdered sugar, which is indeed easier to incorporate into cream, and some people say that the trace starch contained in powdered sugar helps to hold it for a long time.

My personal opinion is that starch doesn't have much effect on longevity, and I don't really like the starchy taste in the cream. The purpose of adding caster sugar is that the granulated sugar particles can play a good role in rubbing the air in the early stage of whipping, making the cream easier to whip. The reason why you don't use coarse sugar is because you are afraid that the sugar has not yet melted after it has been whipped.

The state of the whipping cream is unstable, it may be that the temperature in the room is not low enough, or the cream is not stiff enough, and you do not want to add any other ingredients, you can only reduce the room temperature to make the cream more stable.

This is because the whipping cream you make is too thin, and if you make it thicker, it will not collapse easily when you decorate it.

How to avoid the collapse of animal light cream cakes: 250 ml of animal light cream, 25 g of powdered sugar, 3-5 g of gelatin powder and 30 ml of hot water. Method:

1.First, mix the gelly powder and 30ml of hot water in a small bowl until dissolved, then cool for use; 2.Stir with cream.

Light cream must be kept in the refrigerator for a while before being sent. When it is hot, it can be sent through ice water. Pour 250ml of light cream into a basin and stir with 25g of powdered sugar; 3.

When the light cream is soft, straight, and bright lines appear, slowly add the gelatin liquid and stir it together until the stage is complete.

How to avoid the ingredients of light cream cakes of animal origin: 250 ml of light cream of animal origin, 25 g of powdered sugar, 3 g - 5 g of gelatin powder, 30 ml of hot water. Method:

1. Mix genistin powder with 30ml of warm water in a small bowl and set aside after it is dissolved; 2. Cream. Be sure to keep the cream chilled in the refrigerator for a while before drying, and when it gets hot, you can remove it with ice water. Mix 250ml of whipped cream and 25g of powdered sugar in a bowl.

3. When the soft whipping cream rises, the surface lines appear when the gelatin liquid is slowly added, and fry together until the completion stage.

Ingredients: 250ml of animal whipping cream, 25 grams of powdered sugar, 3 grams to 5 grams of gelatin powder, 30ml of hot water. Method:

1. Stir the gelatin powder and 30ml of hot water in a small bowl until dissolved, let it cool and set aside; 2. Whip the whipping cream. Be sure to put it in the refrigerator for a period of time before whipping cream, and you can whip it with ice water when it's hot. 250ml of whipping cream into a basin and 25g of powdered sugar to beat; 3. When the whipping cream is whipped until it is soft and towering, and shallow lines appear, slowly add the gelatin liquid and beat it together until the completion stage.

That's because the whipping speed is too fast, causing the piping to become soft and melt, and generally use 2 or 3 settings for whipping cream. If you leave it at room temperature for too long after whipping and leave animal cream at room temperature for too long after whipping, it will be easy to soften and melt.

If the room temperature is too high or too low, it will affect the quality and stability of the cream after whipping. The whipped cream should be stored in the refrigerator with a lid on it. Decorated cream cakes must be placed in a refrigerator. It should not be kept at room temperature.

Generally, the vegetable cream is relatively slow, unless the temperature is particularly high, as long as the temperature of the air conditioner is lower, it will almost not melt, if it is light cream, it will definitely melt faster.

Don't know what kind of cream you're using. According to your description, it is estimated that animal cream, also known as natural cream, is relatively healthy and has a good taste. However, it is not as easy to whip as margarine (vegetable cream), and it is not as malleable as margarine.

The degree of whipping of cream piping is very important, and the requirement is neutral foaming with moderate hardness. To describe it to you in your own words, it does not look like a liquid at first, the large bubbles disappear and become very fine uniform bubbles, and the whisk cream will have a 1-2cm drooping point, so that the horizontal tip does not bend significantly downward. It is not good to not have enough hair or overdo it.

If you want to keep the cake in shape for a long time after it has been decorated, refrigerate it, and refrigerate the cream if it is not used for a long time when it is mounted, so that the cream will not melt away.

To sum up, there are two things: the right amount of cream whipping and refrigeration.

Piping cream is made according to the following method and does not melt.

1. The cream with 1 3 ice cubes will make the cream delicate and not easy to melt;

2. The whipped cream can be refrigerated for 2-3 hours before use, and the stability should be increased 3. The whipped cream should not be too little, and the volume after whipping (the height of the cream in the mixing bucket) should best exceed the stirring ball.

4. When making cakes, it is best to operate in a space with a room temperature of about 22-25 degrees.