What can you do with overly whipped whipped cream?

Whip the whipping cream.

There are also many uses, such as ice cream, milk cubes, butter tarts, and so on. It is also often used to make butter and ice cream with over-whipped whipped cream, the taste is very dense and sweet, today I will teach you to make butter with over-whipped whipped cream The quality of the butter made is very good, and the production method is also very simple.

When whipping cream at home, it is generally when the whipping cream can stand on the whisk into a small tip, which means that the cream has been successfully whipped, but if you don't pay attention to the force too hard, if you continue to whip, there will be obvious light yellow granules, which means that the whipping cream is overdone, and the whipping cream that is over-whipped can be made into butter. Add 100ml of ice water to the overwhipped cream and continue to whip. After beating for a minute, use a strainer to take some of the whipped cream.

Press with a spoon until the water in the whipped cream is squeezed out.

When pressing, try to press out all the water in the whipping cream, so that the substance left on the strainer is butter. It is believed that the butter made in this way has a very rich and sweet taste, but it is necessary to press out all the water in the whipping cream as much as possible when pressing, so that the quality of the butter will be higher. I want to emphasize that when whipping cream is whipped at home, you must whip as much as you want, whipping cream cannot be frozen, and then thaw after freezing the whipping cream, the taste of whipping cream is not as silky and soft as before, and the taste will deteriorate.

There is also a skill in whipping cream at home, separating the egg whites from the yolks when whipping, so that the whipping cream will not have too many impurities, and all the tools should be kept water-free and oil-free before whipping. I also want to emphasize that many people will think that the substance after whipping egg whites is very similar to cream, in fact, this substance is not cream, but just a meringue, meringue cannot be eaten directly, but needs to be heated and cooked before eating.

Over-whipped whipping cream can be used to make cookies, ice cream, cakes and other delicacies.

It can be used to make puffs because there is some cream inside the puffs, and these creams have a light taste and are actually more delicious.

Cream biscuits, cream cakes, brioche tarts, ice cream, cream cookies, these delicacies are very tasty.

It's possible, but it's going to be a bit more troublesome.

1.Whipping cream must be refrigerated for more than 12 hours;

2.The utensils used to whip whipping cream must be oil-free and water-free, and it is best to refrigerate them for half an hour;

4.In the process of whipping, it is best to put sugar many times, and it is easy to whip with enough white sugar;

5.It must be stirred quickly in one direction and cannot be changed in the middle of the process.

Whipping cream can be whipped, and whipping cream can be made into many baked goods.

Hello, because the whipping cream itself contains a lot of animal fats.

The same principle of whipping is to mix air into the cream through rapid whipping, and the fat evenly wraps the air to form a uniform and fine small air chamber.

Inflate the whipping cream to two to three times its original size.

"The whipping cream has to be whipped to thicken so that it can be used to make cream cakes, ice cream, mousse cakes, tiramisu and other foods. Whipping cream can also be used without whipping, and whipping cream can be used to make bread and yogurt, whipping cream generally refers to animal butter that can be whipped for decorating, and the fat content is generally 30%-36%, and it is successfully whipped.

Originally, whipping cream was used to enhance the taste, and its milky flavor is far less intense than that of cheese whole milk, so if you don't whip it, it is better not to choose it.

It can be used to make puddings, petit fours and egg tarts, such as whipping cream on top of bread and shape it in the oven.

It can be used to make mung bean cake, water chestnut cake, and naked egg cake to suppress hunger, that is, add a little whipped cream to it, cheese, eggs and starch, and wrap it in a thick layer of breadcrumbs.

Making butter is the easiest; Add an appropriate amount of Pai Tsz Zhao whole milk powder to the whipping cream and stir well with a whisk to make a thick cream that can be used to make cakes.

Ice cream, cookies, milk cubes, butter, tarts, etc. Add whole milk powder: Add an appropriate amount of whole milk powder to the light cream where the oil and water are separated, and then stir a few times with a manual egg beater.

Heating method: Put the whipping cream with oil-water separation at room temperature to warm up, or heat it to about 40 degrees with low heat, and then stir it with a manual whisk for about 3 to 4 minutes. <

Ice cream, cookies, milk cubes, butter, tarts, etc.

Water and oil separation remedy:

1. Add whole milk powder: add an appropriate amount of whole milk powder to the light cream with oil-water separation, and then stir a few times with a manual whisk, the oil-water separation phenomenon will disappear, and the cream and water will be recombined again. However, this cream will be in the same thick and thick silver state as mousse, which can be used to make mousse.

2. Heating method: put the light cream with oil-water separation at room temperature to reheat, or heat it to about 40 degrees with low heat, and then stir it with a manual whisk for about 3 to 4 minutes to let the milk fat, milk and water re-fuse together.

1.Ice cream, cookies, milk cubes, butter, tarts, etc.

2.Remedy for water-oil separation: Add whole milk powder: Add an appropriate amount of whole milk powder to the whipping cream where oil-water separation occurs, and then stir it a few times with a manual whisk, the oil-water separation phenomenon will disappear, and the cream and water will recombine again.

3.However, this cream will be as thick as a mousse, and you can use rolling ants to make a large floating mousse.

4.Heating method: Put the light cream with oil-water separation at room temperature to warm up, or heat it to about 40 degrees with low heat, and then use a manual whisk to stir the ants for about 3 to 4 minutes to let the milk fat, milk and water re-fuse together.

What delicacies can be made with over-whipped cream? How do you make it? There are many other uses for whipping cream, such as ice cream, milk cubes, unsalted butter and egg yolk crisps.

The unsalted butter and ice cream are very fine and sweet, and the quality of the unsalted butter is particularly good, and the method is quite simple.

When whipping cream at home, it is generally when the whipped cream can also stand in a deep dimple on the whisker, which indicates that the whipping cream has passed, but if you do not pay attention to excessive force, there will be serious light yellow particles if you wear it again, which means that the whipping cream is overblown, and the whipped cream can be made into unsalted butter. Add 100ml of cold water to the whipped cream and re-eliminate. After one minute of consumption, use a strainer to remove some of the whipped cream.

And take a spoon and press lightly until it is pressed out to consume the moisture of the whipped cream.

When light, try to tap out all the moisture from the whipped cream, so that the chemicals left in the strainer are unsalted butter. I think that the unsalted butter produced by this method has a very strong and sweet taste, but it is necessary to press out all the water in the whipped cream as much as possible in light matter and on time, and the quality of the unsalted butter will be higher. I want to emphasize one point, when whipping cream is whipped cream at home, you must use as much as you want, and the whipped cream cannot be frozen, and then unfreeze the whipped cream, the whipped cream does not taste as smooth and soft as before, and the taste becomes worse.

There are techniques for whipping cream at home, and when whipping the egg whites and yolks must be separated neatly, so that it is not easy to make too much whipped cream residue, and every special tool should be kept free of water and oil before consumption. I also want to emphasize that most people think that the chemicals after whipping egg whites are very similar to whipped cream, in fact, this chemical is not whipped cream, but just a whipped egg white, which cannot be taken directly, but must be warmed and cooked before eating.

Whipped the excessive cream, you can make cakes, tarts, puffs, etc. Just put the cream in the bread crust and bake it in the oven for ten minutes.

You can make butter, creamy mushroom soup and egg brioche cakes. Among them, the egg cream cake is the easiest, add some flour and stir the ruler to imitate the smooth Ming sleepy reed, put it on the baking sheet and bake it.

You can directly spread bread and eat it, you can make Xue Mei Niang, so it tastes very good to make milk tea, and you can add such cream directly to the milk tea.