How to beat cream, tips on how to beat cream manually

In the process of whipping the cream, we need to pay attention to three points, so that the whipped cream is very silky.

First: speed up.

In the process of whipping cream, the speed of whipping is very important, if the speed is not well controlled, it is easy to cause the cream to be overwhipped, and the oil and milk are separated and lumpy. Many people will think that since you want to whip the whipping cream into cream, the speed of whipping must be as fast as possible, in fact, this is not the case, when we whip the cream, the speed of the whisk should not be too fast, and the best medium speed is used.

Second: pass the time.

The length of time the cream is beaten is also very important, generally speaking, the whisk is set to medium speed and the cream is whipped for about 2 minutes. In addition, we can pay attention to the cream formation when whipping the cream, when the cream appears a texture that is not easy to disappear, and there will be small sharp corners when lifting the whisk, it means that our cream has been whipped, then don't overwhip it, and then continue to whip, the cream will clump.

Third: beat the temperature.

The temperature at which the cream is whipped is very important, but it is often overlooked, and the best temperature for whipping cream is between 2 and 10 degrees Celsius. We generally store whipping cream in the refrigerator, so when we prepare the ingredients for dessert, we should never take the whipping cream out of the refrigerator in advance, and then take it out of the refrigerator when we need to whip the cream, so as to ensure the temperature of the whipping cream.

In addition, if the weather is hot, we need to put the container of whipped cream in the refrigerator in advance to cool down, so that the container can also be kept at 2-10 degrees Celsius, so as to avoid excessive temperature, resulting in the cream cannot be whipped and formed.

As long as you pay attention to these three points in the process of whipping the cream, you can easily whip the silky cream, and you don't have to worry about the cream not forming or clumping.

Two methods. One is to buy liquid cream.

Then go home and beat it yourself with a whisk.

This method is more convenient.

And easy. The second is to use two 125g bright cream (250g) + 350ml fresh milk, which is enough to make an 8-inch decorated cake.

Put the cream in the milk, let it sit for a while, and then let it take a hot bath.

Slowly the boiling water becomes cold, and part of the cream turns into a liquid state, and the rest becomes very soft.

Then beat it with a whisk, add sugar while beating, and taste it when you can add it.

It's good to beat when the cream is not hot.

If you're hot, it's a good idea to put some cold water under the egg beater.

A little more ice would be fine.

Keep the beating bowl low all the time.

ps: If it's still soft after playing for a while, just leave it a little bit and find that it will harden on its own.

PS again: I usually don't play particularly hard, but it's okay to mount simple flowers. (Maybe a little less fresh milk will be harder).

Such a cream is not greasy at all.

The cream needs to be whipped slowly, and the temperature should not be too high

1. Manually whipping cream is relatively time-consuming and effortless, but grinding can still be beaten. The specific methods and tips are as follows:

1) It is advisable to refrigerate for 12 hours before use, and put the basin used to beat the cream in the refrigerator for half an hour, or it can be refrigerated for 3 to 4 hours; It is best to put the stirrer used for whipping it in the refrigerator when it has cooled for half a minute.

2) Pour the whipping cream into a refrigerated container with ice water underneath 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 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-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.

The improvement of contemporary living standards has prompted everyone to have a large number of resources to make their own ingredients, among them, European-style foods such as whipped cream are becoming more and more popular with everyone, the milk taste is soft, the residue is smooth and nourishing, and it is very comfortable to eat. In order to make the fresh cream taste better, it is necessary to completely whip the cream ingredients during the production process, so let's discuss how to whip the cream manually.

1. It is best to have a whisk, and if you don't have it, you can use three or four wooden chopsticks and spend them together.

2. First add white sugar according to the proportion of 100 grams and 20 grams of salt.

Then beat the cream in one direction.

3. Generally, the fresh cream is good, the technique is good, and it can be consumed in five or six minutes. The slow fifteen should be similar if it is sentenced to six minutes.

It is best to freeze the fresh cream for 12 hours before applying it, refrigerate the basin used for whipping cream in the refrigerator for about half an hour, or freeze it for 3-4 hours, pour the fresh cream into the frozen utensil, and keep the cold water under the vessel. (Cover a basin with ice cubes and water to maintain an ultra-low temperature to whip the whipped cream.)

It is best to put the cream in the refrigerator beforehand.) To whip whipping cream, it is best to add caster sugar. It is also crucial that the whipped cream is better than half of the beaten eggs.

1.Place the whipped cream in an airtight bag.

2.Push the whipped cream into a corner and clench it like that.

3.Throw it to the blur, throw it to the afterimage, and shake it so much that I don't feel like I have a hand. Hold for three minutes.

4.It's almost possible to squeeze out.

5.It looks like it's squeezed out with a lotus. Use an electric whisk to mix and mix.

The whipped cream made by yourself is all pure whipped cream, but nowadays many cake shops use "margarine, due to the malleability of whipped cream."

It is a little worse than margarine, has a lower melting point, and is very easy to melt than margarine, so it is very easy to melt the fresh milk cake you make yourself than the whipped cream sold in the cake shop.

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

2. Add caster sugar (or not), and use an electric whisk to draw a circle slowly at low speed.

3. 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, and the thickened light cream drips, but it disappears immediately, and this state is 6 distribution.

4. Six portions of cream can be used to make 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 sub-state, which can be used to make creamy noodles, filling, etc.

5. Continue beating for a few more seconds, the state of the cream will be harder, stop the whisk at this time, and feel that the cream is very firm when scooped up with a spatula, and the scraped position will not be deformed. This state is the state of points, and it can be used for mounting.

The whipping rate of animal cream is very low, at most it will only swell to 1:2, and generally speaking, it can only be beaten. But vegetable cream has at least 1:

3. The expansion rate, if the whipping temperature is appropriate, can reach 4 times or more than the non-dairy cream needs to be thawed from the freezer one day in advance, thawed until most of the fresh cream is de-iced and poured directly into the bucket (if it is summer whipped cream, the bucket should be placed in the refrigerator to refrigerate, so that a good quality of fresh cream can be made, or use ice water to soak the bucket to cool the bucket is also OK).

Beat the cream, of course, the normal program opens, and you can beat it as you want.

Ingredients: gillatin tablets, 250 ml whole milk, 35 g caster sugar.

Steps: 1. First soak the gelatin tablets in cold water to soften, then try your best to dry the water, and then put them in a small pot to melt in hot water.

2. Pour the melted gelatin into the milk.

3. Then put the powdered sugar into the milk, mix well with a whisk, put it in the refrigerator and refrigerate, take it out for about 20 minutes and whip it evenly, about 70 minutes of refrigeration, the more times you whip, the more stable the state after beating.

4. After refrigeration, when the milk becomes thick, start to beat the whipping cream, and use an electric whisk to whip it in one direction from high speed to low speed until it becomes creamy.

5. The appearance after beating is thick, and it tastes sweet but not greasy.

The steps to whip the cream are as follows:

1. First pour an appropriate amount of cream into the utensil, and beat at medium and low speed using an electric whisk for about 1 minute until obvious large bubbles appear.

2. Turn the whisk to high gear and continue to beat for 4-5 minutes. This process is designed to allow the cream to come into full contact with the air, and the cream is found to expand rapidly during the process. The texture becomes more and more delicate until the pattern appears.

3. After the pattern appears, lower the gear to low speed, and finally beat for about 30 seconds to gradually discharge the air in the cream.

4. Finally, the tip is set, and the whipped cream should not shake.

Classification of cream

1. Sweet cream: made of sterilized sweet cream, divided into salted and unsalted, with a unique milky flavor, containing 80% and 85% milk fat.

2. Sour cream: It is made of sterilized cream after fermentation with pure lactic acid bacteria (there is also natural fermentation), with and without salt, with slightly acidic and strong milky flavor, containing 80%-85% milk fat.

3. Reconstituted cream: It is made of thin cream or sweet and sour cream after melting to remove protein and water, which has a unique milky flavor and contains more than 98% milk fat.

4. Dehydrated cream: The sterilized cream is melted after being made into cream grains, dehydrated and deproteinized with a separator, and then concentrated by vacuum, and contains milk fat up to.

5. Continuous mechanism cream: It is made of sterilized sweet or sour cream, which is processed in the continuous operation manufacturing machine, and its moisture and protein content are higher than that of sweet cream, and the milk flavor is better.

Steps: 1. Put the butter in a clean bowl and melt at room temperature.

2. You can cut the butter into small pieces to accelerate its melting; But don't let the butter melt into a liquid state.

3. During the melting process, you can use a rubber spatula to continue to cut the small pieces of butter to accelerate the melting.

<>5. Slightly whip the melted butter with an electric whisk on low speed.

6. Add white sugar twice; Add the white sugar for the first time and slightly blend the sugar with the butter with a Hunger Electric Whisk.

7. Continue to whip at low speed to fully integrate the butter and sugar; At this point, a little butter will continue to splash on the walls of the bowl.

8. Use a spatula to scrape the butter and sugar off the wall of the bowl.

9. Keep whipping.

10. Add white sugar for the second time, still use an electric whisk to slightly blend the sugar and butter. Jujube bend.

11. Continue to whip, at this time you can adjust to high speed, after whipping for 3-5 minutes, you will find that the stuffy butter of the stool limbs will gradually become puffy and light, the volume will become slightly larger, and the color will become slightly whiter.

12. Use a spatula to scrape the butter on the wall of the bowl and whip it to finish.

Methods and steps for beating cream:Ingredients: 200g of whipping cream, 30g of white sugar, 5 drops of lemon juice.

Steps: 1. Use Oldenburger's dry cream, which is more fragrant, or the president's cream is also very good.

2. Pour out the whipping cream, add 30 grams of sugar, and 5 drops of lemon juice, if not, you can replace it with white vinegar.

3. Then start with the electric whisk, and beat it quickly, about 15-20 minutes.