Many people associate whipped cream with a delicious, soaked cake garnished with fresh fruits and berries. Cream is a very valuable food product, because it contains more than 150 types of fatty acids and vitamins. Nevertheless, the delicate taste and beautiful appearance that a cake, cake or any other dessert gets from this decoration is the most important quality of whipped cream. The content of the article:
Not all housewives know how to whip cream for a cake. Indeed, sometimes they can interrupt and turn into oil or stratify. In order to prevent this from happening, you must adhere to several rules.
The most important rules for making whipped cake cream are:
First, whip the cream cold. Not warm or frozen, otherwise they will exfoliate, namely very cold. Ideally, put the cream in the refrigerator at least 2.5-3 hours before whipping. During this time, they will cool down to approximately 5 C. Second, the dishes and whisk should also be cold. To do this, you can simply put them in the refrigerator for a while before working.
Pick up bulky dishes in advance
Otherwise, the cream that grows in volume will “outgrow the edges” and begin to pour out, and the process cannot be stopped. A preliminary consideration of the slightest nuances will help to avoid failure. Thirdly, you cannot whip the cream with a blenderthey are interrupted.
A mixer is the most ideal option for whipping cream, but the whipping speed must be increased gradually, as well as reduced. We begin to whip the cream at a low speed, then increase to medium and then to maximum, in the same way and decreasefrom maximum to medium and then to low. Household appliances can be replaced with a good whisk and skillful hands of the hostess. An average whipping speed will allow you to achieve the desired result, but only with strict control of the process. Please note that a capricious product can quickly lose its airiness if you continue the process for longer than the required time. From this point of view, the whisk has advantages: the hostess cannot reach the same speed as the mixer. Now that Melbourne Nangs delivery service https://nangsta.com.au/ are a fast way to get cream chargers to your door after hours and on weekends. That will save your time.
It is possible to determine whether the cream is whipped by the traces of the whisk on the cream, if traces remain, then the cream is ready. As for the mixer, the decrease in speed begins from the moment the mass volume begins to increase.
Experienced culinary recommendations
When asked how to whip cream for a cake correctly, cooks will answer that fresh and heavy cream, the fat content of which is at least 30%, is the key to a tasty and necessary result.
The process of whipping cream is very entertaining and while you are preparing the cake layers, you can entrust the cream to other household members. Teach your daughter or son the basics of cooking and see with what pleasure they will help you in the preparation of dessert. This will free up a lot of time and make the children feel like important helpers. And do not forget to follow the process yourself, so that as a result, the cream acquires the required volume and is not eaten in advance.