The delicate buttery taste of whipped cream goes well with biscuits, fresh berries and fruits; whipped cream is used to fill custard cakes and decorate desserts. The taste of whipped cream from a spray can not be compared to a product made by yourself.
It is necessary
- - 1 glass of heavy cream;
- - 1 tablespoon of powdered sugar;
- - a pinch of salt:
- - mixer or whisk;
- - Bowl.
Instructions
Step 1
For whipping, you need cream with a fat content of 30 to 40%. Before you start cooking, refrigerate the cream, whisk, mixer attachments and utensils in which you will whip the product. The beating bowl should be deep enough to avoid splashing. If you are using a whisk, an appliance with a small metal ball inside is best.
Step 2
Pour the chilled cream into a bowl, add the icing sugar and salt. Salt is needed to bring out the flavor of the cream and the sweetness of the sugar.
Step 3
If you are whipping the cream with a whisk, start using vigorous circular motions to turn it into a fluffy mass. Using a mixer, begin whipping the cream at the lowest speed, gradually increasing it to medium first and then to maximum. During the first 5 minutes, the cream will foam, then "lines" will begin to appear in them.
Step 4
If you want soft whipping cream that will drain slowly from cakes or fruit chunks, beat the product for about 5 more minutes, until soft peaks.
Step 5
After 7-8 minutes, after you start whipping, the volume of the cream will increase widow and hard peaks will begin to form on them. This whipped cream is ideal for sandwiching cakes, decorating desserts, and filling cakes.
Step 6
If you continue whisking further, the cream may split and turn into butter.
