The cream is not always whipped as needed. Sometimes they generally turn into oil or, on the contrary, remain liquid. All these surprises are so out of place, especially if you need to make the cake as quickly as possible, and the cream does not want to take the desired consistency. Whipping 20% cream is very easy.
Instructions
Step 1
Make some ice by freezing the water in a mold. Place the cream and whipping utensils in the refrigerator for 1-2 hours. Do not put in the freezer - the cream will crystallize.
Step 2
Remove the food from the refrigerator and place the ice in a bowl that will hold a bowl for beating. Transfer the cream to a chilled plate and place in a bowl of ice. Everything must be done quickly, otherwise the cream and dishes will warm up, and it will be difficult or even impossible to whip.
Step 3
If you are whisking with a mixer, turn it on low, otherwise oil may come out. Beat for a long time with a fork or whisk, but still possible. Begin to beat them with gentle active movements until the desired consistency is obtained.
Step 4
For desserts, you may want to add nothing to the whipped cream other than vanilla sugar or other flavors. To decorate the cakes, you need to add a little gelatin (1 teaspoon for 500 g of cream). Soak gelatin in cold water, then boil, strain and cool to room temperature. Continue whisking with a mixer or whisk as you pour in the gelatin.
Step 5
Decorate the cake with whipped cream using a pastry syringe. If you've whipped the cream well enough, it shouldn't fall off. Unfortunately, not all brands of cream whip well, so if you don't get it the first time, don't despair. Next time, take another manufacturer's cream.
