Whipped cream is an amazing delicacy with a delicate and airy consistency. They are often used for a variety of desserts, baked goods, fruits, and other sweet treats. The stores offer a wide range of whipped cream in bottles, but they still have a specific smell and are less useful. Therefore, it is best to learn how to cook them yourself.

You will need:

- 400 ml of milk (2.5-3.5%)

- butter (the amount depends on the desired fat content, - 380-400 grams for 35% cream)

Put the oil in the freezer. Output - 500 ml

Preparation:

1. So, here is milk and butter. Put the oil in the freezer.

2. Rub butter into milk.

3. We put on the smallest fire so that the milk is barely warmed up, and the butter is completely melted.

4. Off the stove and directly into the blender. At first, butter and milk are still separate from each other.

5. Beat for 3 minutes at high speed. Now milk and butter are already one.

6. Pour into a saucepan - this is the mass obtained. And in the refrigerator. I do in the night.

7. We get this in the morning.

8. We put them in a mixer and beat them as usual.

9. The mass is gradually compacted.

10. Add powdered sugar, and everything becomes really cool !.

- Three butter into the milk on a grater. Boil the mixture in a water bath until the oil is completely dissolved. Milk in no case should boil, just warm up well.

- When the oil has dissolved, transfer the mixture to a blender (with knives!) And turn it on for 3 minutes. At this stage, milk and butter should, as it were, merge together.

- Pour into another container and cover with a lid. We put in the refrigerator for 8 hours.

- That's it, the cream is ready, now you can whip it.

- The cream can now be whipped with sugar or used according to the recipe.

How to make classic whipped cream correctly:

Components that come in handy:

• 400 ml cream with a fat content of 30%;
• Powdered sugar - 120 grams;
• Vanillin - 7 tsp.

First you need to cool the cream: pour it into a metal container and send it to the refrigerator for several hours.
Place the container in another (it should be wider), pouring ice water into it. For the first few minutes, whip the cream on low speed without sugar at all.
When the cream is a little thicker, add the icing sugar and beat together for 2 - 3 minutes with a mixer at low speed. It is best to introduce the powder little by little: add - beat, then another portion and beat again.
Then slowly increase the speed to the maximum value. Experienced pastry chefs say that it is better to whip the whisk after all, in this case more air gets into the cream, and it becomes more luxuriant. At the same time add vanillin.
Continue to act until an air mixture forms. There should be a whisk mark or firm peaks on the cream.
This means that you need to stop whisking, otherwise, instead of dessert, you will knock out sweet butter.

Whipped cream - recipe

The main task when making cream from cream is to achieve a thick and strong foam, for this gelatin is introduced here. It can be used for cakes or cake - it holds its shape well.
Take:
Fat cream, 33% - 500 ml.
Powdered sugar - 70 gr.
Gelatin - 1 large spoonful.
Water is a quarter of a glass.

How to make whipped cream:

The first thing to do is place the cream cup and whisk in the refrigerator to cool if you are going to whisk without a mixer. It also needs to be cooled if you decide to use it.
Soak gelatin in cold water shortly before cooking, let it swell. After 20 - 30 minutes, warm it up so that it is completely dissolved, but do not let it boil. Set aside to cool.
Now we move on to the main steps: we begin to whip the cream into a foam, as described in the first recipe, at first at low speed. Then we slowly begin to pour in the powder, and when everything is laid out, pour in the gelatin. Increase the speed gradually.
Continue whisking everything together until the cream is thick and firm and firm.
If this is a cake cream, then you should immediately smear it on a biscuit, decorate with a pattern and refrigerate.
How to make chocolate whipped cream cake cream
Homemade whipped cream with chocolate can be a stand-alone dessert or serve as a cake decoration. In the first case, immediately after cooking, transfer it to the bowls and put it briefly in the cold. If you are making for a cake, then coat it with layers or decorate and also send it to the refrigerator.

Take:
Cream 20% fat - 2 cups.
Powder - a third of a glass.
Gelatin - 1 teaspoon.
Cocoa powder 30 gr. (or 50 grams of chocolate).

Step-by-step recipe for making chocolate cream:

First of all, pour the cream over the gelatin, for this use a third of the total. Wait until it swells and place the bowl with the contents in another container with water. Heat it, stirring frequently, to dissolve the gelatin. Then set aside and let cool.
Dissolve the cocoa powder in the hot cream, for this use another 1/3 of their amount. Stir until completely dissolved. If you decide to use chocolate, then it also needs to be pre-melted - it will become easier to mix with cream.
Now mix the rest of the cream with the powder and start whisking slowly. When the first foam appears, pour in the chocolate cream, and after a while, gently add the gelatin.

The first way to make homemade cream is the easiest.

Take fresh cow's milk and put it in a cool place. After about one day, the milk will settle, and a layer of cream forms on top of it. Drain gently to prevent the cream from mixing with the milk. To do this, you can use special spoons - creamers.

Cream with a separator

The next method requires a certain skill, as well as the presence of a milk purifier - separator. With its help, there is a separation into cream and skim milk. To do this, pour fresh milk into the machine and then adjust the fat content. This process will take a long time, but the result will be a product that is free from contamination.

Butter cream

Alternatively, you can make cream from store-bought milk and butter. The main thing is that these products are fresh and of high quality. You will also need tissue paper and gauze. These can be purchased at the pharmacy.

Take a medium sized saucepan. Gently pour all the milk into it and add the butter, after cutting it into small pieces. Then put the saucepan with all the contents on low heat. Stir constantly the composition of your future cream. It is not necessary to bring the mass to a boil. It is necessary that it just melt well. Pour a homogeneous warm liquid into a prepared blender and beat it for 5-9 minutes.

To prevent the whipped mixture from turning into butter, first turn on the blender to the lowest power. And only then gradually increase its speed. Turning off the blender should also be gradual.

The fat content of the cream can be changed in any direction by increasing or decreasing the amount of butter. However, pay attention tofat content, which is indicated on the package. It is not difficult to calculate the fat content of cream. Let's say you need 38% cream. This means that 1 kg of product should contain 380 g of fat.

For example, you have 2.5% milk and 80% butter. Since the fat content of the cream is mainly given by the butter, you should focus on it. From 450 g of butter you will get 360 g of fat, and from 550 ml of milk - the missing 20 g. The error, of course, will be, but insignificant.

Sour cream

Cream at home can also be made from sour cream. They will be thicker and more greasy. To do this, pour fresh milk into a glass jar and let it brew. After some time, the cream will rise to the top, and you will notice a delicate "cap" on top of the can.

The fatter you use the milk for making cream, the thicker this "cap" will be. Carefully remove this kind of "headdress" with a spoon and transfer to another clean container.

As you can see, tasty and healthy products can be cooked on their own, even in an urban setting. This requires only desire and patience.

It's hard to imagine a culinary recipe that lacks everyone's favorite whipped cream. The most delicate texture, lush shapes, amazing taste add completeness to the confection. As with any business, whipping cream includes a number of specific features. If the technology is violated, the product will turn into oil or, on the contrary, become liquid. Let's consider the important aspects in order.

Choice of whipping cream

1. The first thing to pay attention to is the fat content of the product. To make the final composition lush and dense, give preference to cream with a fat content of 27% or more. Shop version - 33% composition, its consistency is similar to a home product.
2. If there is no possibility of purchasing 27-33% cream, buy a composition with an indicator below the stated one. However, in this case, you will need to add food stabilizers to thicken it. They can be lemon juice, gelatin, egg or quail protein, a special confectionery thickener (sold in the “seasonings and spices”, “confectionery additives”, etc.).
3. In cases where homemade cream is used for whipping, dilute with filtered melt water or whole milk. Stick to the proportion: 275 ml. cream accounts for 110 ml. liquids.
4. In addition to the fat content, pay attention to the origin of the cream. They can be animal or vegetable. The first option assumes the presence of natural milk in the composition; they are sold in markets or in health food stores. The second option includes palm oil, additional preservatives, stabilizers and thickeners. This kind of cream is called "powder".
5. For girls who follow the figure, vegetable cream is suitable. When choosing a product, you should not choose the highest fat content, 10-15% will be enough. This type is great for making desserts with low calorie content.

Preparing cream for whipping

1. Place the cream in the refrigerator for 1-1.5 hours before whipping. In addition, send a container in which the composition will be whipped and a whisk into the chamber. If you want to speed up the process, put your kitchen utensils in the freezer for a quarter of an hour, but the cream cannot be cooled this way. Otherwise, they will delaminate after beating.
2. After the milk product has cooled, remove the package from the refrigerator and shake well. The same applies to milk if homemade cream is diluted with it. Such manipulations must be done in order for the fat accumulated on top to mix with the main part. As a result, the cream will turn out to be homogeneous, lush and thick.
3. The best dish for whipping is considered to be a bowl with wide sides, which must be kept at an angle. The whisk or mixer must be completely immersed in the creamy mass, otherwise the technology will be disrupted.

How to whip cream

1. It is important to remember forever that a blender is absolutely useless in terms of whipping cream. For such purposes, a mixer or a whisk is suitable for you. The ideal option involves step-by-step whipping, first automatically, then mechanically (manually).
2. Whip the cream in stages, do not try to process the entire composition at a time. Whipping 250-300 ml is considered optimal. In cases where the cream requires more cream, cook it in 2-3 sets.
3. Always start whisking with the mixer at the lowest setting, and gradually increase the speed to the middle. Then again reduce the speed of the mixer, preparing the device for shutdown. Finish with a hand whisk so you don't miss out on the final cream.
4. The consistency will tell you about readiness. The first thing you will notice is that the product will stop circulating, while keeping its shape and having a thick structure. It is important to remember: turn off the mixer in advance, then bring the mass to readiness with a whisk. Otherwise, you risk getting a mixture that looks like butter. As a rule, heavy cream (about 30%) will take about 5-7 minutes of whipping.
5. If you notice that the cream will soon turn to butter, pour in some room temperature high-fat milk, then whisk until the desired consistency is achieved.
6. Not everyone has a whisk or mixer, we will consider the option of whipping without these devices. Prepare a plastic container for storing food or heating in a microwave oven, put 33% heavy cream and powdered sugar in it, cover with a lid. When the container is hermetically sealed, start shaking it in different directions for 5-7 minutes.

Natural sweeteners for cream

1. In addition to choosing the right cream, you also need granulated sugar. Due to its absorbent properties, it absorbs some of the liquid, making the final product thick and fluffy.
2. As a result, you will get a highly viscous syrup with elastic walls and small air bubbles. If desired, you can use both beet and cane sugar, as well as powders based on these products.
3. Confectioners recommend sweetening the cream with powdered sugar, while it must be sieved beforehand in order to increase the volume of the final composition by 1.5-2 times. Powder is added halfway through the whipping process.
4. In cases where the cream is sweetened with sugar, it must be mixed in at the initial stage. Such a course will allow the crystals to dissolve quickly, as a result of which the granules will not crunch on the teeth.
5. Professionals in their field unanimously say that you cannot add date and coconut sugar to whipping cream. If you violate this recommendation, the mixture will turn out to be heterogeneous, aesthetically ugly.
6. Natural liquid honey can be used as a sweetener. In this case, stir it in long before the start of whipping (3-4 hours). Honey is added to the cream preheated to room temperature, then the composition is stirred until smooth and placed in the refrigerator for 1 hour. Only then can you start whipping.
7. As for wedge syrup, it should be added in moderation. Initially, the composition will not seem too sweet to you, but after a certain period of infusion, it will acquire a sugary shade. The product intervenes after whipping the cream with a spatula, the amount depends on individual preferences (usually 3 teaspoons are enough per 100 g of the composition).

There are often cases when the cream, for some unknown reason, does not lend itself to whipping. Natural thickeners will come to the rescue, which can be lemon juice, a special free-flowing composition, gelatin, protein (quail or chicken, it does not matter).

Gelatin
The product is added in an amount of 5-7 gr. for 250 ml. cream. Prepare before mixing in gelatin. Pour the composition with purified water in a 1: 1 ratio, wait for the granules to swell, heat in the microwave or in a water bath until completely dissolved. Then strain in a convenient way, start slowly pouring into the cream, while whisking the mixture with a mixer at minimum power.

If desired, you can dissolve the gelatin directly in the dairy product. To do this, separate 1/3 of the cream, add gelatin to it, wait for it to swell. After that, combine the composition with the two previous sections, beat with a mixer into a homogeneous mass. It is important to remember that the lower the fat content of the cream, the more gelatin you will need to thicken. Experiment.

Lemon juice
The main advantage of this method is that the composition thickens even those cream that have a low fat content (10-25%). The main thing is not to break the proportions: by 225 ml. cream accounts for 1 tablespoon of lemon juice, which must first be filtered.

Add the squeezed liquid directly while whisking, while constantly working with a whisk / mixer. Do not try to pour in the juice right away, do it gradually.

Thickener for cream

The technology of use is quite simple: add the product in small portions, at the same time beat the mass with a mixer or a whisk. At the end of the procedure, leave the container to infuse for 5-10 minutes, use as directed.

If low-fat cream is used for whipping, the amount of loose thickener must be increased to 15 grams. for 250 ml. milk composition.

Protein
Separate the chicken or quail protein from the yolk, place it in a bowl and send it to the refrigerator, let it stand for about a quarter of an hour. Whisk in a convenient way, add to the pre-whipped cream, process the mixture manually for 1-2 minutes, giving the mass uniformity.

To get the perfect whipped cream, the first thing to do is find the initial ingredients. It should be fat (20-35%) and fresh. Sweeten the mass with powdered sugar, thicken with natural ingredients (lemon, protein, gelatin).

Video: 3 options for how to whip cream

Whipped cream can be used to decorate any dessert or serve with coffee. Usually they are bought in the store - they are sold there in cans, which must be shaken well before use by vigorous shaking. But this cream contains many chemical additives that, if used frequently, can harm the body. To prevent this from happening, it is better to make the whipped cream yourself.

How to make whipped cream - which cream is right

To obtain an airy tasty mass, cream with a fat content of 30 to 40% is suitable. If you buy less fatty ones, they may not whisk. If they are more fatty, they will turn into butter during the whipping process. Buy cream either in the store (the packages have a designation of their fat content), or in the market (ask the seller for their fat content). Read the expiration date on the packaging of store cream - do not take expired ones. Buy only the freshest cream at the market.

How to make whipped cream - what kind of dishes you need

• You will have to whip the cream with a regular culinary whisk. It can be manual, or it can be built into a hand blender. You should not use a mixer, because the nozzles for whipping cream do not whip cream well.
• For whipping cream, prepare dishes made of stainless steel, glass or food grade plastic.
• Wash both the whisk and the dishes well with hot water and baking soda and dry before use. Then keep them in the refrigerator to cool down well.

How to make whipped cream

Home technology:

• Pour the cream of the indicated fat content into the prepared dish and cover them with foil or film. Place the cream dish on the middle shelf of the refrigerator and let it rest there for 6 to 10 hours.
• Begin to whisk the cold cream. Do this slowly at first, and when the food begins to thicken, increase the speed. Whip the cream until it does not pour out when turning the dishes. For sweet cream, add powdered sugar while whipping. Take it to your liking.

If the cream does not whip well and remains runny, add a special cream thickener to it. It is sold in any grocery store and usually one sachet is enough for 0.5 liters of cream. Read the thickener packaging for more information.

Each housewife loves to delight her household with delicious dishes. To make a puffed cake at home, whipped cream is often used, which is very easy to make using sugar and butter (with the required percentage of fat). By adhering to simple rules and tips, you can prepare an incredibly tasty treat that everyone will like. Learn how to whip cream below.

Whipped cream options for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla, or protein. In order for the cream to always be homogeneous, tasty, and not to spoil the cake, you must adhere to a few simple rules. How to whip the cream correctly:

• you need to use only a fatty product (from 33%) to achieve a thick cream consistency;
• place the bowl and whisk of the mixer in the freezer for ten minutes before whipping;
• start whisking at low speeds;
• beat the mass for at least five minutes.

Which cream is best for whipping

To obtain a stable and airy mass, it is necessary to use cream from 33% fat. If you take 10 or 20 percent, you will not achieve a positive effect just by whipping. You will have to add special thickeners, stabilizers or gelatin, but you can forget about the good appearance and tasty cream. Compared to those with chemical additives, it will not come out cheaper than the more expensive heavy natural cream.

How to thicken whipping cream

Why isn't the cream whipping? Often the reason is simple - it is the lack of fat in the product. The main rule: to make whipped cream cake cream, they must be fresh, of high quality, with a fat content above 33%. To thicken the creamy mass using natural ingredients, you can add gelatin, a teaspoon of lemon juice, and egg white.

Whipped Cream Recipes

There are many recipes for whipped cream, making this delicacy at home is very simple. They are beaten with sugar, gelatin, lemon juice, protein mass, special thickeners and powdered sugar. The technique is based on the main rule - intensive whipping. You can use a blender, mixer or “grandma's way” - a fork.

With sugar

• Cooking time: 13 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 255 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.

Whipped cream can be made with sugar. It is not recommended to use granulated sugar for the cream: it will not dissolve when whipped, it will be unpleasant to grind on your teeth. Before adding, it is ground into powder using a coffee grinder or a classic blender... There are no specific proportions when adding sugar, the sweetness is individually adjusted.

Ingredients:

• cream 35% - 500 ml;
• whole sugar - 50 g or to taste;
• vanillin - 1 g

Cooking method:

1. Take a chilled container and mixer attachments. Add cream.
2. Select a low whipping speed.
3. After three minutes, add sugar (gradually).
4. Add vanillin at the end.

Powdered sugar

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 1000 kcal / 400 g.
• Purpose: for cake.
• Cuisine: Russian.
• Complexity of preparation: simple.

Delicate and airy cream of cream is used as a filling for any pastry, cakes and pastries, it can be supplemented with fruit mousses that will give the cream an exquisite taste. To make the topping at home, you must strictly adhere to the recipe, maintain the recommended proportions and follow the rules for whipping butter cream (photo), then it will become a real decoration for any confectionery.

Ingredients:

• cream not less than 33% - half a liter;
• icing sugar - 50 g;
• vanillin - 2 g.

Cooking method:

1. Place a bowl in the freezer, chill whisk, creamy mass. At this time, add sugar and vanillin to a container at room temperature and stir.
2. Whisk the chilled cream at low speed... When they thicken a little, add powder.
3. If the cream holds its shape or there are soft peaks, stop whisking.

With gelatin

• Cooking time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 250 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: easy.

The cream is perfect for any dessert. It goes well with shortcrust pastry, tartlets, biscuit cakes. Cream is not very high in calories when compared to the butter filling. To prepare this cream at home, no special knowledge or culinary skills are required. For step-by-step recommendations with photos and preparation, see below.

Ingredients:

• non-liquid heavy cream - 600 ml;
• gelatin - 20 g;
• vanillin - pack;
• icing sugar - 45 g.

Cooking method:

1. Cool the creamy product, stir, gradually add vanillin and powder until a thick foam appears (hard peaks).
2. Soak a spoonful of gelatin until it swells, heat over low heat to completely dissolve (do not boil).
3. Combine cream and gelatin, stir, refrigerate.

How to whip cream with a blender

If there is no mixer, use a blender. Begin whisking at minimum speed, after a minute switch to medium speed. When using a blender, you must take into account that you cannot use a high speed - the mass can be "overwhelmed", they will begin to stratify. The cooking time depends on the power of the blender.

Mixer

The mixer is the most suitable device for making cream. Place the attachments in the freezer for ten minutes before use (the cold thickens quickly). Begin to beat with a hand mixer at speed # 1, then add a couple of drops of lemon juice to thicken faster, finish at high speed # 3. Store in the refrigerator for three hours.

Whisk

How to prepare a cream if there are no electronic "helpers" at home? A fluffy mass for making desserts can be obtained by hand with a whisk. Stir well to completely dissolve the sugar. Beat in small portions at an intense pace to achieve the desired thickness. How to cook, step by step video, photos, see below.

Video