How to eat whipping cream, 100 ways to eat whipping cream

Method 1: Make a Western-style cream soup.

Just add it directly to the desired soup and stir well. I usually use it at home to make creamy mushroom soup and creamy spinach soup. Spinach soup should be broken with a special tool

This type of soup is high in calories, so be careful not to drink too much

Method 2 Whipping: After whipping, it is the kind of cream that is generally used in cake shops. The main usage can be imagined, which is nothing more than cakes, mocha fancy coffee, etc. Another classic way to eat it is to dip strawberries in cream, which seems to be the French way of eating.

Pay attention to the time to beat the cream, if it is excessive, the cream will leak again. This process is irreversible, so be sure to pay attention!

Also, about Nestle's whipping cream. I think this cream is greasy, and it is acceptable as a garnish, but it is slightly insufficient to make cakes.

Method 3: Put the washed spinach into a pot of boiling water and take out the soup until cooked.

Wring out the spinach by hand, finely chop and chop the onion.

Put the butter in the pot and melt over low heat, when the butter is hot to medium temperature, add 2 tablespoons of flour, stir-fry a few times over low heat, and then add fresh milk to boil the fried flour into a sauce that is the cream white sauce, and put the cream white sauce out for later use. (When frying the sauce, be careful not to make the oil temperature too high, so as not to fry the flour).

Wash the wok, then reheat the butter and add the chopped onion to sauté until fragrant. Add a small amount of fresh milk, an appropriate amount of creamy white sauce and cook into a white thick soup, then add light cream and boil. (You can also cook it all with whipping cream).

Finally, add chopped spinach, salt and sugar to taste, and cook over medium heat until the spinach is soft and the soup becomes thick. (See here for the recipe of creamy white sauce) for children, so I didn't put any spices.

Method 4 1Pour 50 grams of salad oil into a pot and heat it, add the onion and stir-fry thoroughly, add 6 grams of chili powder and diced tomatoes, cover and simmer for half an hour.

2.Cut the beef into the appropriate sizes, sprinkle with salt, pepper and the remaining paprika, dip in the high powder, the remaining salad oil and 10 grams of cream in a pan and quickly fry the beef over high heat. Take it out and put it on the grid to filter out the excess oil.

3.Put the rest of the cream into another pan, melt and add the minced garlic and stir-fry carefully, then pour in the mushrooms and stir-fry, sprinkle with brandy, 1 tomato sauce, pour the beef back into the pan again, add sour cream and whipping cream, simmer for a while, sprinkle salt and pepper to taste, serve on a plate.

Whipping cream can be used to make birthday cakes, mille-feuille cakes, pancakes, puffs, etc.

Various ways to eat whipping cream:

1.Cream for cake decoration: The main ingredients are whipping cream and sugar, and the ratio of the two is 40 grams of sugar per 500 grams of whipping cream.

First, pour the whipping cream into a deep container, beat the cream with an electric whisk until the cream is slightly white, add the white sugar for the first time, and then add the white sugar twice after the slag is stirred until the whipping cream does not fall off.

2.To make ice cream: 100 grams of whipped cream, 100 ml of milk, 20 grams of sugar. Mix the cream and sugar several times, pour in the milk, stir well, and place in the refrigerator.

3.Creamy mushroom soup: Fry some batter in olive oil first, add water to make a paste for later use, pour the milk and cream into a pot over low heat and boil, then add mushrooms, ham and batter, and stir well.

Here's how to eat whipping cream in the simplest way:

1. Make egg tart liquid.

Stir well with eggs and milk, you can add an appropriate amount of condensed milk and cornstarch to make an egg tart liquid, pour it into the tart skin and bake the egg tart, which is very fragrant and delicious.

2. Make ice cream.

Whipping cream and yogurt candy are mixed and whipped, chocolate or fruit can be added according to personal taste, and the fruit-flavored ice cream can be adjusted and frozen in the refrigerator.

3. Whipping: This is the most common use of whipping cream. After whisking, it is the kind of cream that we see in cake shops and dessert shops.

The main usage can be imagined, which is nothing more than decorating cakes, mocha fancy coffee, etc. In addition, when added to bread, it can increase the moist taste of bread and extend the shelf life. Fill the cake so that the cake does not collapse easily.

4. Direct use: Make Western-style cream soup. Just add it directly to the desired soup and stir well.

At home, it is generally used to make creamy mushroom soup and creamy spinach soup. Spinach soup should be broken with special tools Note that this type of soup is high in calories, although it is delicious, don't drink too much, unless you want to be a happy fat man

5. Others: Make milk tea, ice cream, or add coffee, and a more classic way to eat is to dip strawberries in cream directly.

Whipping cream generally refers to animal butter that can be whipped for decorating, and the fat content is generally 30% to 36%, and it is the cream that is decorated on the cake after whisking into a solid form. Compared to margarine, which is healthier, animal whipping cream itself does not contain sugar, so add sugar when whipping. The usage is basically the same as vegetable cream, but the melting point is lower than that of margarine, and it can be used to make cream cakes, ice cream, mousse cakes, tiramisu, etc., and if you add some when making bread, it will also make the bread more fluffy.

Whipping cream cake.

Sometimes you can't use up the whipping cream after buying a large bottle, so in order to consume the extra whipping cream, I made this full whipping cream cake without milk. It is fragrant and soft, and I feel that it is more successful than the cakes I have made before

Ingredients: Whipping cream 330g.

5 eggs.

30 grams of white sugar (in egg yolk).

60 grams of white sugar (egg whites).

85 grams of cake flour.

Preparation of whipping cream cake.

Egg white separation, the basin of egg yolk and egg white must be waterless and oil-free. Pour the whipping cream and sugar into the egg yolk bowl and stir to combine.

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Sift the cake flour in a bowl of whisked egg yolks and stir to combine.

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If you find that there are more particles after stirring, you can use an electric whisk to adjust to the first gear and stir for a while to help the batter mix evenly. Note that the electric whisk should not be used for too long.

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Set aside the well-blended batter and prepare to whip the egg whites. Add the sugar in two to three divided doses.

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Beat the egg whites until the whisk is lifted and has sharp corners.

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Add one-third of the beaten egg whites to the batter and stir up and down, just like drawing a "tic-tac-toe" character, without drawing a circle.

Once well stirred, add the remaining egg whites to the batter and continue to stir well.

Remove the well-mixed cake batter into the mold. I like to eat slightly thinner cakes, so I don't fill them very much, almost a third of the way, and after I put them in the place, I will shake them up and make small bubbles, and I will scrape them slightly with a scraper. Oven top and bottom, 160°C, 40-45 minutes.

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The cake batter can also be served in paper cups, which is almost eight points full. After installation, shake it on the table to create small bubbles, which can also make the surface smoother. Oven top and bottom, 160°C, 35 minutes.

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This is a finished cake, fluffy and fragrant

Cut it into pieces, and you can eat it when you want to

Cupcakes are also good If there is any extra cream, you can whip it and squeeze it on top for even more deliciousness

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Whipped cream can be used to decorate cakes or other desserts (like Snow Girl).

Whipping cream can be used to make birthday cakes, mille-feuille cakes, pancakes, puffs, etc.

Preparation of whipping cream:

Spare ingredients: 60 ml of cold water, 250 ml of whole milk, 10 grams of gelatin slices, grams of powdered sugar, vanilla extract round good ml;

Production process: The first step is to prepare all the ingredients in place, weigh them, put cold water in the pot first, add gelatin slices, stir them in a hurry, and let them stand for 5 minutes;

The second step, then start to heat over low heat, note that you need to keep stirring during the process until the gelatin slices can be completely melted, at this time you can turn off the heat, put it aside and let it stand for a while, and then prepare a slightly larger bowl;

The third step is to pour the whole milk into a bowl and at the same time put the melted gelatin liquid into it, and stir it well with a manual whisk for about 20 seconds, without excessive stirring of orange lead;

Fourth, then put vanilla extract and powdered sugar together in the milk mixture, stir well, put it in the refrigerator, let it stand for 1 hour, and need to take it out every 15 minutes and stir it with a manual whisk;

In the fifth step, after it is allowed to rest, the mixture will be very thick, and finally it will be mixed evenly and the whipping cream will be ready, which can be easily whipped with an electric whisk.

To whip whipped cream, use white sugar, the ratio is 10:1,500 grams of whipped cream, use 50g of sugar. Refrigerate the whipping cream for half an hour, pour it into a container, add one-third of the total sugar amount, whip at low speed, continue to raise the stool and add one-third of the sugar to whip after the foam appears, shout that the whipping cream becomes thicker, add the remaining white sugar and continue to whip into a creamy shape.

Ingredients: 3 whole eggs.

Low powder 51g, salad oil 24g

Milk 24 g of gram food.

Caster sugar (egg white) 36g

21g caster sugar (egg yolk).

Iron tower light cream + sugar about 200g + 20g

Wilton pigment in moderation.

Garnish with sugar beads to taste.

Recipe preparation: 1Prepare the materials. The flour needs to be sifted, the eggs are separated, and the egg white basin needs to be dry and waterless, oil-free, etc.

2.Milk + salad oil + sugar 21g hand stir, mix until emulsified. (Before the above materials are mixed, it is [step 1] to separate the travel liquid, and the emulsification process is to mix them all evenly.) ）

3.Add 3 egg yolks in portions, beat and stir well.

4.Sift in the sieved low powder and stir manually until there is no particle, do not over-stir.

5.Remove the egg whites that have been refrigerated in advance. When the egg whites are beaten with an electric whisk until they are fish-eyed, add 1 3 granulated sugar, and continue to beat the egg whites to begin to form a delicate foam; Add 1 3 more sugar, and then continue to beat until the egg white is thick and the surface is wrinkled, add the remaining granulated sugar [the beaten state is to lift the whisk, and the egg white can pull out a short and upright sharp corner, dry foaming].

6.Mix 1 3 egg whites into the egg yolk mixture, mix left and right with a spatula, and then use a spatula to pull up from the bottom and mix evenly. 【Do not stir in circles to avoid egg white defoaming】After mixing evenly, pour all the egg yolks into the remaining egg white basin, and mix evenly in the same way.

7.The amount is about 10 large paper cups, pour the mixed egg yolk into a piping bag, and squeeze each paper cup into about 8 minutes. Put in a preheated oven at 160 degrees for about 30-35 minutes. [The temperature difference of household ovens is different, it is recommended to buy an oven thermometer for easy operation].

8.After baking, if the amount of the cake is higher than the mouth of the paper cup, press it slightly flat with your hands to facilitate the following whipping cream spread.

9.Whip the whipping cream until the whisk is lifted, and the cream sticks to the whisk. [The iron tower used this time feels a little rough when it is decorated, and the conditional partner can use cream cream or Anjia's whipping cream to operate].

10.Appropriate amount of whipping cream to smooth the surface of the paper cup; In addition, adjust to lemon yellow, with a 12-gauge round mouth; Mix the grass green to make Christmas trees and leaves, using No. 21 flower spouts and leaf flower spouts; 1m flower spout, spare.

11.When making a Christmas tree, use a half-cut toothpick to secure the strawberries and cake to avoid collapsing. Dismantling things.