No homemade cake can do without delicious whipped cream. Simple and tasty - say the layman, but for many housewives, the preparation of such a delicacy is a complete hassle: either the cream imperceptibly turns into butter, then on the contrary, it quickly falls off and turns back into cream with sugar. How to whip cream without breaking this fine line?
It is necessary
-
- 250 ml cream
- 3-50 gr icing sugar
- 10 grams of vanillin.
Instructions
Step 1
When choosing cream in the store, pay attention to their fat content - from 33%. The lower the fat content, the thinner the consistency of the cream, and it will be difficult to get a good cream out of it.
Step 2
Place the cream in the freezer shortly before whipping to make your cream thicker and whip better. Experts advise also to cool the tools and utensils, which will be useful to you for making the cream.
Step 3
Try replacing the sugar with powder - it combines more easily with the cream without weighing it down. And when adding vanillin, check if there are any lumps in it.
Step 4
Whisk the cream at a slow speed. Beat the cream first. When the cream starts to rise, add the powder and vanillin. Watch the circles flowing around the mixer whisk while preparing the cream. Once these circles become invisible and the consistency resembles air clouds, the whipped cream is ready. An experiment can be done: pierce the whipped cream with the tip of a knife. Correctly whipped cream does not close the hole.
Step 5
To keep the whipped cream longer, some housewives add gelatin there, and for a sweeter taste - a little condensed milk, rum or liqueur. And not a crumb will remain from a cake with such cream!
