Many pastries require whipped cream. They are used to make cream for cakes and pastries. Plus, whipped cream on its own can be a great dessert. However, it is not always possible to buy cream of the required fat content. Normally, only cream is whipped with a fat content of at least 30%.
It is necessary
-
- Plate
- Tank for heating cream
- Large capacity for a water bath
- Refrigerator
- Dry cream
- Gelatin
- Cream thickeners
Instructions
Step 1
You can use special cream thickeners. There are quite a lot of them in stores, and they are very different - "Curd", "Cherry", "Strawberry" and others. But not everyone likes them, and they are not always on sale. How to use them and in what proportions is written on the packaging.
Step 2
If you tolerate gelatin well, you can thicken the cream with it. There is 1 teaspoon of gelatin for 3 cups of cream. Put the gelatin in a small bowl and pour 1 glass of cream there. Mix thoroughly. Then take a larger dish, pour water into it and put it on the stove. You can also heat it directly in a glass, but then you need to be vigilant so that the mass does not boil. Heat the contents of the saucepan until the gelatin is completely dissolved. Remove the saucepan from the stove and refrigerate. Chill the rest of the cream in the refrigerator and start whipping, gradually pouring in the gelatin solution.
Step 3
But not everyone likes gelatin, and besides, its taste must be knocked down with something. This is possible in creams, where there are many more ingredients, and almost impossible with just whipped cream. If you just want whipped cream, and they are not fat enough, heat them almost to the boiling point, but make sure that they do not start to boil. Then set them to cool. It is advisable to keep them in the refrigerator for a longer time. After that, 20% of the cream will hold its shape no worse than the fatty ones.
Step 4
If you need condensed cream instead of just cream, which keeps its shape well when whipping, but it is prepared in the same way as condensed milk. For 0.5 liters of cream - 0.25 kg of sugar. Pour the cream into a saucepan, stir in the sugar (preferably with a whisk, but do not whisk). Place the saucepan with the mixture in a large pot of hot water and cook, stirring occasionally, over medium heat.
