How to make whipped cream?
15 OCT

How to make whipped cream?

Sweet cream and whipped cream are needed in the kitchen for the preparation or for garnishing and refining a wide variety of dishes and drinks. Ambitious cooks prefer to use homemade cream instead of using ready-made products from the supermarket. Because making whipped cream yourself is not difficult at all! The following guide explains in detail what options there are and how the preparation works. In the following article, we get to know about How to make whipped cream? So please don’t skip the article from anywhere and read it carefully because it will be handy for you guys.

First of all, the difference between cream and whipped cream should be clarified:

Cream (sweet cream)

The terms cream, cream, or cream refer to the fatty part of raw milk that floats naturally on the surface through sedimentation or is artificially separated by centrifugation. The cream must have a fat content of at least 10 percent. For cream to be whippe into whippe cream, the minimum fat content must be 30 percent.

Whipped cream (whipped sweet cream)

Whippe cream is referred to as whippe cream. Classically, the whipping can be done by hand with a whisk or with an electric mixer. Alternatively, the cream can be foamed with propellant gas using a cream maker.

Sour cream

In contrast to sweet cream and whippe cream, sour cream is cream that has been mixed with lactic acid bacteria. This gives it its typical bad taste and creamy consistency. But that’s not what this guide should be about!

There are two steps required to make whipped cream yourself. First, you have to make the sweet cream yourself, and then it can be processed into whippe cream. The procedure is as follows:

Make cream yourself from milk and butter

If you don’t want to use ready-to-sell cream from the supermarket, you have to start with the production of cream from milk and butter. This then serves as the starting product that can later be whippe into whippe cream. The preparation is easy and requires only a few ingredients and kitchen utensils.

Recipe: homemade cream

Ingredients for one serving:

  • 500 ml milk
  • 250 g butter

Necessary kitchen utensils:

  • pot
  • Wooden spoon
  • Hand mixer

And this is how it’s done:

  • 1st step:
    First, we heat the milk together with the butter in a saucepan on medium heat. It should be stirred constantly with a wooden spoon so that nothing burns.
  • Step 2:
    The mixture can be removed from the stove and whipped until frothy with a hand mixer as soon as the butter has completely melted in the warm milk.
  • Step 3:
    The cream is now ready and can be used for cooking, for example. If the cream is to be processed into whipped cream, it must rest in the refrigerator for about 24 hours before crushing.

Make whipped cream yourself from cream.

To make delicious whipped cream yourself, you need sweet cream as the starting product. This can either be bought ready-to-use in the supermarket or made from milk and butter yourself. The preparation of whipped cream is quick and easy. Only a few kitchen utensils are required.

Recipe: homemade whipped cream

Ingredients for one serving:

  • 500 ml cream (minimum fat content 30%)
  • Powdered sugar or vanilla sugar (optional)

Necessary kitchen utensils:

  • Mixing bowl
  • Hand mixer or whisk

And this is how it’s done:

  • Step 1:

    The cream should be cooled before whipping. The cool creams can then be poured into a chilled mixing bowl and slowly whipped with a hand mixer or whisk.

  • Step 2:

    Gradually, the whipping speed must be progressively increased until slight waves form on the edge of the bowl and the cream finally assumes the desired consistency.

  • Step 3:

    Depending on your taste, the cream can be sweetened with powdered sugar or vanilla sugar while whipped. If possible, these additives should be added at the beginning of the whipping.


  • Step 4:

    The finished whipped cream can be served directly or covered in the refrigerator for later.

 

Also read: how to get rid of mold.

Post Author: Amir

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