Whipped cream cream turns out to be very delicate, light, airy. It goes well with berry desserts, it is suitable for filling cakes, wafer rolls or puff pastry. But if you want to use such a cream for decorating a cake, keep in mind that the whipped cream quickly loses its shape and spreads.
It is necessary
-
- For the vanilla whipped cream:
- - 250 ml cream;
- - 3 tbsp. l. Sahara;
- - 1 tsp. vanillin.
- For whipped cream with gelatin:
- - 250 ml heavy cream;
- - 2 tbsp. l. icing sugar;
- - 1-2 g of gelatin.
- For the whipped cream custard:
- - 100 ml heavy cream;
- - 500 ml of milk;
- - 250 g of sugar;
- - 3 eggs;
- - 70 g of wheat flour;
- - 50 g butter.
Instructions
Step 1
Whipped Vanilla Cream Leave the cream in the refrigerator at low temperature for 24 hours to thicken. For the cream, use high-fat cream, at least 30%. Cool the saucepan in which you are going to whip the cream. Grind sugar in a coffee grinder into icing sugar.
Step 2
Pour the well-chilled cream into a saucepan and place in a bowl of ice water. Whip the cream with a mixer. Stir the mixture at a slow speed for the first 2-3 minutes and then gradually increase the speed. Whip the cream until a thick, fluffy foam. As a result, they should increase in volume by 1.5-2 times.
Step 3
Pour the icing sugar and vanillin in a thin stream, continuing to beat. Vanilla sugar can be used instead of vanillin. Make sure that the cream does not start to shed liquid and turn into butter. If desired, you can add fresh berries, chopped nuts, grated chocolate to the cream.
Step 4
Whipped cream with gelatin Wash the gelatin in boiled water. Combine it in a 1 to 10 ratio with cream. Leave for 1.5-2 hours to swell. Put the bowl with the gelatin-creamy mass in a water bath. Heat until the gelatin is completely dissolved, stirring constantly. Then add the rest of the chilled cream, icing sugar and beat until fluffy. The gelatin makes the whipped cream stronger.
Step 5
Custard with whipped cream Melt the butter in a skillet and sauté the flour for 1-2 minutes. Heat the milk. Mash the eggs white with 200 g of granulated sugar. Pour hot milk over the eggs, stirring vigorously.
Step 6
Mix the egg and milk mixture with flour. Put on low heat, bring to a boil and, without stopping stirring, cook for another 5 minutes. Wipe the mass through a sieve and cool. Combine the cream and sugar and whisk until stiff. Gently mix the custard with the whipped cream.
