Whipped cream is sometimes called Chantilly Castle Cream, attributing the authorship to the legendary Francois Vatel. But the first reliable mention of this dessert dates back to the 18th century. The secret was chosen by the cooks, and the most skillful hands whipped such a cream. Now, in any home kitchen, you can cook a fantastic magnificent treat, worthy of kings.

How to whip cream 33% in a strong foam

Natural cream is a moody product. When working with them, every detail is important.

  • For home cooking, cream of 33 percent fat is chosen. A less fatty product is more difficult to beat, and 38 percent is more often used in production.
  • After the purchase, the cream packaging is cooled for at least 4 hours in the refrigerator to 4 - 6 ° C.

It is impossible to quickly cool the product in the freezer, as it will immediately freeze and break into oil. For the same reason, do not lean the package against the back of the refrigerator.

  • A clean, dry bowl and whisk are also kept in the refrigerator for at least 30 minutes. Before use, the container must be wiped away from condensation.
  • Before starting work, the cream packaging must be slightly kneaded or shaken so that the liquid in it becomes homogeneous. It often happens that the cream on the surface becomes a little thicker than at the bottom, although a film of fat has not yet formed on them.
  • You can whip the cream with a hand whisk. Work begins with slow circular motions from the center of the bowl, and then gradually increase the intensity and amplitude of the movements. It is better to keep the dishes tilted - this way the cream circulates additionally.
  • Beat the product in portions of about 200 ml in one bowl. With a large volume, it is more difficult to get a stable result.
  • If the cream leaves a noticeable trace from the whisk, then they are whipped “to soft peaks”. As such, they are already used in some recipes.After a minute of active work, traces on the surface cease to spread, and strong sharp peaks rise behind the corolla. You do not need to whip longer.
  • The readiness of the cream can be checked by turning the container over. The result is perfect if nothing follows.

If necessary, natural whipped cream can be stored in sealed containers in the refrigerator for no more than 10 - 12 hours.

Whipped cream from 20% cream

Drinking cream of less than 30% fat is difficult to whip, since it is the fat that stabilizes the cream. To whip a product containing only 20 percent fat, you will have to lower the temperature of the product, tools and the environment.

  1. If it is possible to regulate the temperature in the refrigerator, you need to lower it to 1ºС.
  2. Cool the cream, dishes and whisk to work to this temperature.
  3. Make ice and fill it with a wide container. You can pour a little ice water into it.
  4. Place the cream container in ice and whip the cream slowly at first, and after 2 minutes increase the speed.
  5. The thickening composition is again placed in the refrigerator for 10 - 15 minutes.
  6. After this, continue to beat until tender.

A simple recipe with a mixer.

Even at home, cream is rarely whipped by hand. Most often they use some kind of kitchen appliances. You can choose a mixer or any device with a whisk. Optimum power 350 - 400 watts.

A blender with a knife nozzle will not succeed in whipping cream.

  1. Cream and dishes are cooled according to all the rules.
  2. They begin work at a low speed so as not to spot the cream, that is, so as not to provoke their separation into oil and serum. For the same reason, it is better to abandon powerful food processors.
  3. The process takes from 3 to 7 minutes.
  4. If the cream is notched and a layer of oil has formed in them, you can add a few tablespoons of cold liquid cream and carefully beat again.

With powdered sugar

Most recipes require sweet whipped cream. Granules of granulated sugar do not have time to dissolve during the preparation of the cream, therefore, powdered sugar is used for it.

For 500 ml cream:

  • 100 - 150 g of powdered sugar;
  • 5 g of vanillin.

If desired, add 40 ml of rum or liquor.

  1. Beat cream until soft peaks.
  2. Crush them with powdered sugar through a sieve and mix with a whisk.
  3. Repeat until the powder runs out.
  4. Add flavorings and whip cream to a strong foam.

Cooking with gelatin at home

For cakes, whipped cream can be stabilized with gelatin. Decorations on the cake will hold firmly, will not “float” from the heat during tea drinking, even if you use low-fat drinking cream. So that the cream does not have an unpleasant aftertaste from gelatin, you can add liquor, rum, vanilla, berry syrup, cocoa to it.

For 150 ml of cream you will need:

  • 6 g of gelatin;
  • 40 g of powdered sugar;
  • 40 ml of water.

Flavoring additives and food coloring are optional.

  1. Gelatin is soaked for half an hour according to the instructions on the package. After that, the excess water needs to be drained. From instant gelatin, on the contrary, water should not be drained.
  2. Put the container on the fire and pour a third of the cream into the gelatin.
  3. Heat until the gelling composition is completely dissolved, without allowing the liquid to boil.
  4. Cool the mixture to room temperature.
  5. Cool the remaining cream and beat until soft peaks.
  6. Add powdered sugar and any necessary additives.
  7. Beat cream until tender, until strong peaks.
  8. While gelatin is not “seized”, pour it into the cream with a thin stream, without stopping whipping.
  9. Immediately apply the composition to the cake and smooth it with a spatula or pour into molds and put in the cold.

To deposit such cream from a pastry bag, you need to hold it in the refrigerator for 4 to 5 hours.

From cream

Properly diluted dried cream is whipped into a strong dense cream, and in taste they are not inferior to natural ones.

  • 250 ml of milk;
  • 100 g of dried cream.

Any additives are possible, as is the case with natural cream.

A special powder for churning is already a little sweetened, you need to dilute it with milk according to the instructions on the package. Powdered sugar is added to regular dry cream only when the mixture begins to thicken.

  1. Cool milk to 3 - 5ºС.
  2. Stir with powder using a mixer at low speed.
  3. Beat the composition for three minutes at high speed.
  4. Use it immediately or put it in the refrigerator.

Whipped cream for coffee

I want to make a morning dessert quickly and easily. Cappuccino coffee is ideal. The cream is churned in 3-5 minutes and another 7 minutes coffee is prepared. You can save a little time by whipping natural 33 - 35% cream the day before. They perfectly "live" to an early portion of coffee.

It is not recommended to spread a cream stabilized with gelatin or egg white on a hot drink. Whipped 20% drinking cream will also melt during serving. Therefore, the best ingredients are selected for a hot treat.

Easy recipe on how to make whipped cream with Viennese coffee:

  • portion of espresso;
  • 20 g of dark chocolate;
  • 50 - 80 ml of chilled cream;
  • 50 g of powdered sugar;
  • 5 g vanilla;
  • sugar in coffee as desired.

Coffee can be prepared as you wish, in a Turk or a coffee machine. It is important that it is hot.

  1. Beat cream at low speed until soft peaks.
  2. Add icing sugar and vanilla. Beat cream until tender.
  3. Grate chocolate or melt in a water bath and stir it into coffee.
  4. Put cream on a hot drink with a spoon or drop it out of a pastry bag in a circular motion.
  5. Sprinkle with grated chocolate.

Now for you there are no secrets left in the preparation of whipped cream. Feel free to make them in your kitchen and delight your home with delicious desserts.

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