What ingredients do you need to whip cream What is the correct way to whip cream?

Whipping cream, caster sugar, electric whisk, manual whisk, ice pack, spatula. Put the ice pack at the bottom of the bowl, add the whipping cream to the bowl, add one-third of the caster sugar for the first time, turn on the lowest gear of the electric whisk, and beat it slowly.

Raw material. whipping cream (liquid); Beater; Lemon;

Step Method.

9 9 Step by Step Reading.

Store the purchased whipping cream in proper conditions. (Unopened cream can be stored for a longer time at low temperature, and can be stored for about half a month below 10 degrees.) Unwhipped cream cannot be thawed and frozen repeatedly during storage. Otherwise, the quality of the cream will be affected. ）

Remove the unwhipped cream until it is completely thawed. A temperature above 10 or below 7 before whipping will affect the stability of the cream and the amount of whipping.

Pour the cream into the mixing jar and add some lemon appropriately. The capacity is 10 -25 in the mixing tank.

Stir by hand or with a blender. If you use a blender, hit on medium or high speed (160-260 rpm).

The whipped cream is ready to use, and the whipped cream should be stored in the refrigerator when it is ready to use.

Precautions. There are many types of cream: whipped cream, also known as whipped cream, is a highly concentrated cream that is liquid in the form of a liquid cream that separates fat from fresh milk. Whipped cream is equally divided into animal and vegetable varieties.

The proportion of ingredients is: the oil phase is composed of 2% glycerol stearate, 1% propylene glycol stearate monoglycerides, 5% hydrogenated butter with a melting point of 50 and 92% soybean oil; The aqueous phase consists of % fermented milk, 3% sucrose, coca gum and 2% salt. Production process:

Mix the 18% aqueous phase into the 82% oil phase, stir and emulsify, and quench and knead to obtain margarine. The results of measuring the solid fat index of this margarine are in the range of 5 25, adjust the temperature of margarine to 20, add 200 grams of liquid sugar to 200 grams of margarine, stir with a blender for 10 minutes to make it gasp, and obtain a thick cream with a taste very similar to whipped cream.

Whipping cream can be done by adding sugar at the beginning, then whipping on medium speed until slightly thick (whipping on medium speed prevents the liquid cream from splashing around), and then whipping can be done on high speed. When beating, the beating head should reach below the liquid surface, so use a darker and smaller basin for less cream. Seeing that the cream at the tip of the ball is upright and does not slide, and the cream luster is weak, that is, it is dry and suitable for wiping, but the fresh cream will look rough and not delicate and shiny to this extent.

Try to choose a vessel that is wide at the top and narrow at the bottom to whip the whipping cream, so that the whipping cream can be concentrated in the center of the container as much as possible, so that you don't need to turn it easily or beat it, saving time and effort. If the room temperature is above 25 degrees, if you want the whipping cream to achieve a better state, it is best to prepare enough ice cubes or ice packs, put them in a large basin, and then put the egg beating bowl on the ice for whipping, or put the egg beating bowl and egg beating head in the refrigerator at the same time in advance for a while. After removing from refrigeration, it should be ready to be whipped, and the optimal whipping temperature is 4.

To make the whipped cream completely wrap the beaten egg head, so that it is not easy to enter the air when whipping, the cream is not easy to have bubbles, delicate and smooth, in the process of whipping, do not repeatedly change gears, check whether the cream is beaten, directly cut off the power test, cream whipping Many novices are more confused about the beating of various materials, and the general cake room is decorated with vegetable cream, because the vegetable cream is easier to whip and preserve, the main brands are Golden Diamond, Master Zhu, Anjia, etc., and the whipping cream is sent to 8 At 9 minutes, you don't need to whip it, otherwise there will be a state of oil-water separation, and it will be like tofu residue, but in this case, you can also add an appropriate amount of whole milk powder and stir it to mix.

Test how well the whipped cream is whipped and place the whipping balls halfway deep in the cream bucket before picking them up. I see what the state of the cream of the tip is like. Try again what happens when you turn the ball upside down with cream.

To whip the cream, you need to stir well. Fast and many times to stir to make a good job, whipped cream needs to add sugar, so that the cream is sweet. Of course, you need to use professional tools to beat the cream, and if you do it manually, you will really be tired.

To ensure that there is no water in the cream, and then use a whisk to beat at a constant speed, not too long, otherwise the cream will become hard, no need to add ingredients, just beat directly.

The technique of whipping cream is to whip quickly in one direction, add caster sugar or powdered sugar and egg whites when whipping, and pay attention to the fact that the sugar is completely dissolved, otherwise the cream will taste grainy.

When whipping, you can add an appropriate amount of granulated sugar, add a few drops of vanilla extract, and 10 ml of rum according to the taste, directly use the electric motor to beat at the highest speed, beat until it is so thick that it can't flow, and scrape the smooth surface with a spoon, and it is successful.

Stir in a clockwise direction. When whipping the cream, we can add some sugar and egg whites to make the cream more dense and silky.

Put white sugar in the cream, use an electric whisk to beat the cream at low speed in one direction, beat in a circle, and after beating for a minute or two, the cream will be whipped with lines and become viscous. Add some white sugar and continue to whip, and you will find that the whipping cream becomes more and more delicate and viscous.

Before beating, you can refrigerate the egg bowl and egg beater. When beating, you can put a basin of cold water under the egg beating basin to avoid friction and heat generation.

Tools Materials.

Animal butter, whisk, fine sugar.

How it works: 01. Pour the whipping cream into the container (the container must be oil-free and water-free), add an appropriate amount of fine sugar (it is recommended to be one-tenth of the total amount of whipping cream, such as 250 ml of whipping cream, then 25 grams of sugar), you can also add a few drops of lemon juice to remove the fishy smell.

03, switch to high-speed gear and hit the cream until you can see the clear lines.

04, and then look at the beating carefully, stop the whisk from time to time to lift the cream to see, if you can pull up the sharp corners without falling down, it will be beaten in place, you can't continue to beat it, if you beat it again, it will make the cream too hard.

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.