La whipped cream is a fundamental ingredient in pastry, used for decorations or to enrich creams.
How to make the best of the cake cream?
Whipping cream is not a complicated operation but if you do not follow the precise rules you might be wrong and have to buy the new cream.
- To mount the cream will serve a snoop and a container or glass or steel.
- Basically, the cream is cold, about 2-4°C, we recommend putting it in a few minutes in the freezer before installing it.
- In addition to the well-cold cream we recommend to put in the freezer also the container and the whiskers of the saddle so as not to cause thermal shock with cream.
- Then start the beater first at low speed and then increasing as you mount.
- To this sugar with the icing sugar continue to mount so that sugar blends well and your whipped cream She’s ready.
It is advisable to consume the food immediately whipped cream, but it is possible to store it one day in the fridge in a closed container.
What kind of cream do they fit better?
The various types of cream have made different. We know the cream:
- fresh cream not pumpkin
- long-preservation cream
- vegetable cream, whether sweet or not
The various types of benches are all available to create frames until stiff Well, it’s still.
It is easier than the vegetable cream is faster, so we recommend to put it for a few minutes less than the fresh cream.
Moreover, the vegetable cream being denser, often it must be mounted at low speeds.
What if the cream is crazy what to do?
Sometimes it can happen that by putting the cream for too long this I’m going to go crazyWhat to do?
Don’t throw it away, if you see that the cream separates leaving a clear liquid ( lattice ), it means that it is separating and is creating butter.
How to make homemade butter?
It’s easy, I recommend using fresh cream not pumpkin, if you have to use the cream gone mad it’s okay the same!
When it is completely divided, squeeze the remaining butter with the hands, making the liquid spill out.
The remaining dairy can be used instead of milk or yogurt, in some sweet preparations, such as cakes and donuts.
The butter obtained you can save it in the fridge for a few days, inside a well closed container.
Then you can use it as salt butter by adding herbs and spices, otherwise as sweet by spreading it on some stew slices with jam.
