Cream at home it's pretty simple to cook. However, this is a lengthy process, as you will have to defend the fatty cow's milk. We will definitely tell you how best to do this.

How to make cream at home

Cream is a particle of fat found in milk. Its amount can range from 10 to 35%. To obtain the product, milk must be left alone. The fat globules will gradually come to the surface. On average, they move at a speed of 1 cm for 3-4 hours. In order for the process to proceed faster, the container with milk must be placed in a warm room. For this purpose, factories use a special apparatus - a centrifuge.

After settling, additional processing of the product is necessary to eliminate bacteria and extend the shelf life. Processing can be sterilized and pasteurized. Pasteurization takes place under the influence of lower temperatures than sterilization. It is from pasteurized milk that cream with a richer and more pronounced taste is obtained. They are stored for only 72 hours. After this time, they become unusable. The sterilized milk product can be stored for up to four months. This is another difference between pasteurization and sterilization.

Vegetable cream.

This type of dairy product is made from vegetable fats. They last much longer than pasteurized and sterilized milk cream. They include palm or coconut oil, dyes, stabilizers, milk proteins, flavors, etc. You can buy them only in the store, but we do not advise you to do this, since they have no useful properties and have a slight aroma of real milk cream.

You can prepare delicious cakes from the finished product.

Required products:

For a biscuit cake:

Egg - 3 pieces
- 2/3 st. granulated sugar
- flour - 2/3 cup

For lemon banana cream:

Soft banana
- lemon juice of one fruit
- a couple of eggs
- butter - 20 g

Preparation:

Beat the ingredients for the cream with a blender, boil for 3 minutes on the lowest heat. Mix 400 g of homemade cream with a sachet of thickener and sour cream, add half a glass of powdered sugar. Bake biscuit cakes, saturate with cream, garnish with cream.

Consider and.

Whipped cream at home

For whipping, you can purchase a plant-based product or use homemade pasteurized cream. The fundamental difference is that there is no whipping. However, the quality of the finished product is strongly influenced by the fat content of the cream. The ideal option is 35-40%. If the fat content is only 10-15%, then with whipping you will not succeed. There are also creams specially made for whipping. Their fat content is 33%.

How to make whipped cream at home

Before whipping, the product must be cooled. To do this, refrigerate them for several hours. Better to leave them for the whole night. It is not recommended to put it in the freezer. Whisking frozen food will create butter or buttermilk. The optimum temperature for cooling is 5 degrees. It is also necessary to cool the appliance and the dishes for whipping. This is especially important when whipping a small amount of mass. For whipping, you need a whisk - mechanical or electric. Do not use a food processor or blender to whisk. A classic whisk will allow you to get fluffy and fluffy cream.

Whipped cream at home recipe.

Beat at the smallest speed. The speed must be gradually increased. After you reach the maximum speed, wait until the mass thickens. It should be thick enough to stop dripping from the whisk. The speed must be gradually reduced. Care must be taken not to make butter. In this regard, it is important not to overdo it while whipping.

Prepare and.

Granulated sugar is added gradually during the process. You need to add it in small portions and at the same time continue to beat. It is still better to use powdered sugar together with sugar. Thus, you will quickly achieve the required consistency. In addition, powdered sugar will give the product a delicate and smooth texture. Add vanillin to taste, as well as food coloring if desired for any color.

Whipped cream at home can also be made from milk. To thicken in this case, use the following products: protein, gelatin and thickener.

The protein must be cooled, stir and beat. For best results, add powdered sugar.

Gelatin. Pre-soak it in cool water, and then dissolve until completely dissolved and let cool. The cooled gelatin must be added to the whipped product. Pour it in a thin stream. Whisking should not be stopped.

Thickener. It is often used during confectionery production. You can buy it from grocery stores in your supermarket or specialty store.

Ice cream cream at home.

Ingredients:

Granulated sugar - a couple of tablespoons
- dark chocolate - 95 g
- milk - 90 g
- cream - 245 g

Preparation:

Heat the milk (you don't need to boil it!). Add granulated sugar, stir. You can add more sugar. The amount will depend on your taste. Break the chocolate into small pieces. Stir well. Melt the chocolate mass in a water bath, then cool it. Kill the chilled cream, gently stir in the chocolate mass. Place in the freezer for 4 hours. Beat it again after 2 and 3 hours. In this case, you will get soft and fluffy ice cream.

Cook for your kids.

Ice cream at home without cream.

Pumpkin ice cream.

Required products:

Sour cream - 395 g
- chocolate - 50 g
- cinnamon - a couple of teaspoons
- pumpkin - 395 g
- honey - 3 tablespoons

Cooking steps:

Peel the pumpkin and cut it into medium-sized slices. Put the chopped pumpkin in a mold, pour in a little water, cover the mold with foil, bake for 30 minutes at 180 degrees. Check readiness after half an hour. If the pumpkin is tough, bake it in the oven for about 10 minutes. Cool the baked pumpkin, chop it with an immersion blender. Add honey cinnamon and taste. Add more spices and sugar as needed. Add sour cream. Pour the mixture into a freezer container, cover with cling film, put in the freezer for several hours.

Prepare the decoration: on the back of the parchment, draw any images with a simple pencil. Pull the paper onto the cutting board, fix it with tape. Melt the chocolate in a water bath, fill the pastry syringe. Draw shapes along the outline of the paper with melted chocolate, put the board in the freezer to freeze the chocolate. Remove the finished ice cream from the refrigerator, let it stand for an hour at room temperature. Transfer to a bowl, decorate with chocolate figurines. To improve the taste, you can add topping or any syrup.

How do you like it?

Powdered milk ice cream.

You will need:

Granulated sugar - ½ cup
- a teaspoon of starch and vanillin
- regular milk - 30 g

Cooking steps:

Stir the food, pour it over with milk, let it brew slightly. Vanilla and starch should dissolve. Transfer to heat, wait for the mixture to boil, remove and let cool. Place the mass in the chamber (freezer). Stir the contents every half hour.

Cream butter at home.

Cool a liter of heavy cream to a temperature of 15 degrees. Insert a special whisk attachment into a mixer or kitchen process. Pour in the cream, cover and turn on. During beating, grains of fat gradually begin to separate - they will become the basis for the oil in the future. Pour in ice water - droplets of fat will begin to stray into the total mass. Drain the buttermilk, squeeze out the whey. Wash the cleaned oily lump under running water, place in a separate container for storage. Cap tightly.

It's no secret that whipped cream is a delicious and delicate dessert that can be easily prepared at home. However, only special cream is suitable for whipping, the fat content of which must be at least 30%. If you find it difficult to get just these, I will show you how to make heavy cream from milk and butter at home.

In general, in industrial conditions, it is customary to obtain heavy cream by the separation method, that is, the separation of liquids of different densities. Cream can be natural, which is obtained from whole milk, and reconstituted - on the basis of powdered cream. I don't mention vegetable ones, because I never use them.

Frankly speaking, it is very difficult for me to buy heavy cream in the store that are suitable for whipping. In my recipes, I use natural heavy cream with a shelf life of 5-7 days, but they go on sale extremely rarely (even they are delivered to hypermarkets once a week and it's hard to guess when exactly). Cream in a tetra pack, which is stored for several months, I do not take from the principle - I love everything natural and try to buy products without preservatives (or with their minimum amount).

And not so long ago, one of the site's guests, Zhenechka Derevesnikova (thank you so much!), Suggested a wonderful way to make heavy cream from milk and butter. At first, I was rather skeptical about this method (it did not fit in my head that butter and milk could become one, and then also keep their shape after beating), but I immediately went to check. And the result pleased me 100% - now I do not depend on the stores and prepare heavy cream on my own, and when I need it.

So, to make cream at home, we only need milk and butter. Take milk of any fat content, but butter - the fatter the better. No spreads or margarine will work - only quality butter (at least 72%). By the way, the fat content of the finished cream can be easily adjusted - you just need to calculate the fat content and proportions of the starting products.

For example, if you need cream of 33-35% fat, take milk and butter in equal proportions. Right down to the gram, accuracy is not that important - + / _ 10 grams-milliliters won't do the trick. Cream with a fat content of about 25% can be obtained from 500 milliliters of milk and 280 grams of butter (you can take 2 times less products if you need less cream). Well, and less fatty (it seems to me there are no problems with them) -15% cream - cook from 630 milliliters of milk and 175 grams of butter, respectively.

It must be said that the cost of homemade heavy cream is about 1.8 times cheaper than store cream (information for residents of Belarus). Isn't that great? In addition, having butter in stock (just buy a couple of packs and put it in the freezer) and milk (we always have it in the refrigerator in large quantities), you can at any time be able to afford to prepare any dessert that includes heavy cream. for whipping.

Ingredients:

Cooking a dish step by step with a photo:

To make a heavy cream that is suitable for whipping, use just two ingredients - butter and milk. I have 1.7% fat milk and 72% butter.

Pour 200 milliliters of milk into a small saucepan and put 200 grams of butter there. In general, you can use soft butter (get it out of the refrigerator in advance) or cut it into pieces - this will make the process go faster. However, I do not bother in this regard and sometimes I use oil directly from the freezer.

We put the dishes on medium heat and, stirring, let the oil dissolve completely. You do not need to boil the mixture of milk and butter - just heat everything up so that the butter melts and floats on the surface. As a result, the mass will be quite hot.

It remains to combine milk and butter into a single whole, that is, to get heavy cream. To do this, beat the hot mixture thoroughly. The most convenient and fastest way to do this is in a blender (in which cocktails are made), but you can also try using a high-power hand or stationary mixer. Pour milk and butter (while still hot) into a bowl and turn on the blender.

Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a fairly dense foam on the surface.

Pour the ready-made heavy cream into a container suitable for storage and let the mass cool completely. After that, put the cream in the refrigerator for 6-12 hours. I usually make cream in the evening and leave it in the cold until morning. In fact, after this time, the heavy cream for whipping is completely ready. It is quite possible that after the refrigerator you will see dense clots on the surface of the cream, but do not worry - this is normal.

Dairy products should be present in the diet of every person. Such food is a source of a huge amount of useful substances, it saturates the body with useful proteins, vitamins, minerals and acids. Today in stores you can find a lot of dairy products that differ in their qualities, methods of preparation and the effect on the human body. But many users do not trust store products and try to purchase such products from trusted people from rural areas, as well as cook on their own. Let's talk about how to make cream at home, we will give a recipe for this.

Cream is the majority of the fat in milk. When milk stands, light fats rise to the surface; before, they could simply be removed from the steam room, having defended it for some time. Under industrial conditions, such a product is obtained by separation.

How to make cream at home?

To make cream at home, you need to prepare four hundred milliliters of milk (2.5-3.5% fat) and a certain amount. So to get 35% fat cream, you need four hundred grams of butter. At the exit, you get five hundred milliliters of cream.

Pour the milk into a saucepan and grate frozen butter into it. Put the container on a fire of minimum power and heat the mixture until the oil is completely dissolved. At the same time, the milk should not boil, watch this very carefully.

After the butter has dissolved, transfer the mixture to a blender (with knives) and run for three minutes. It is necessary that the milk and butter merge as if into one whole. Then pour into another saucepan or bowl, cool at room temperature and cover with a lid. In this case, it is advisable to place the lid on the fabric so that condensation does not occur. Refrigerate for eight hours. The finished product must be mixed. All. Everyone can master this recipe for cream at home.

How to get cream from homemade milk?

If you managed to get real milk (not store-bought), send it directly to the jar in a cool, dark place. Somewhere in a day, a layer of fat - cream forms on top. It can be seen with the naked eye, the consistency of such a product is different from the structure of milk. Spoon the cream into a separate small jar.

DIY whipped cream

To prepare such a product, you need to prepare half a glass of milk, a quarter of a glass of cold water, a quarter of a glass of powdered sugar, a teaspoon of gelatin and a teaspoon of vanilla extract.

First, pour a quarter glass of water into a small bowl. Pour gelatin into it and leave it for a while so that it swells and absorbs the liquid.

Pour the milk into a small saucepan, place over medium heat and heat with constant stirring. Turn off the heat after the milk starts bubbling around the edges of the pan. Pour it into a separate bowl and combine with gelatin. Beat well with a mixer until smooth. Then, with constant whisking, add sugar and vanilla extract to the container. Put the resulting mixture in the refrigerator for ninety minutes. Stir the cooking cream every ten minutes.

After ninety minutes, place the bowl in a larger container filled with ice water. With constant stirring, refrigerate the cream for half an hour. Next, remove the bowl with the mixture from the water and beat with an electric mixer until you have a thick, fluffy cream. But do not overdo it, otherwise the cream may curdle or lose volume.

Using a separator

In order to obtain cream at home, you can also use a separator. It can be purchased online and in specialized stores. It is best to use a manual separator at home, it takes up little space, does not break, but requires the application of physical force. The use of such a device allows you to get cream of varying degrees of fat content - up to 50%. Not everyone can make such cream from milk at home. Pour milk into the machine and adjust the fat content. The separator not only separates the cream, but also cleans it well - adding purity and flavor.

The benefits of cream

Cream is an amazingly healthy food product that can bring tremendous benefits to humans. They are a source of easily digestible protein, fats and carbohydrates. In addition, they contain a number of provitamin A, E, H and PP. Cream contains a lot of and, chlorine and, and. They are rich in iodine, cobalt, and molybdenum.

The proteins of cream contain an order of magnitude more lecithin than milk, and this substance is important for optimal cholesterol metabolism. Also, lecithin is a source of many phosphatides necessary for the construction of cell membranes, as well as cytoplasm and nuclei.

It is thanks to lecithin that it is actively advised to add cream to coffee and tea, various dishes represented by cereals, salads, sauces and soups. However, they should not be heat treated.

It is worth noting that the consumption of cream can harm obesity, many cardiovascular ailments, liver pathologies, hypertension and metabolic disorders. Such a product is not indicated for patients suffering from milk protein intolerance. It should not be given to children under the age of two.

Additional Information

Traditional medicine specialists often use cream in everyday life for the treatment and prevention of many pathological conditions.

It is believed that this dairy product is ideal for the treatment of sunburn. They just need to lubricate the affected areas several times a day.

In order for the therapy of such burns to be more effective, it is worth combining cream with potatoes. Wash a few potatoes, boil and mash until puree. Add cream to the resulting mass. Apply the prepared mixture to the affected area for twenty minutes. Remove the remains of the medicine with a cotton swab.

Cream is useful for women who are breastfeeding. So to increase the production of breast milk, you need to combine a glass of sugar and a glass of cream. Pour such components with a liter of freshly brewed (weak) tea, mix well. Drink the mixture daily. Two to three days of such treatment, according to the statements of traditional medicine experts, will ensure the active production of breast milk.

The cream can be applied directly to the skin, they perfectly eliminate irritation, rashes, etc. Also, such a product has wound healing properties and effectively eliminates pigmentation.

In the event that you suffer from puffiness associated with kidney activity, take freshly squeezed carrot juice with cream. Such a drink, sweetened with honey, will have a positive effect on sexual function.

Also, traditional medicine experts claim that the cream will help cure stomach diseases: stomach and duodenal ulcers, gastritis, etc. The consumption of such a product helps to quickly and effectively remove toxins from the body, including in case of poisoning. The cream also improves performance, eliminates insomnia and depression.

It should be noted that cream is a healthy, but very high-calorie product. Therefore, do not consume them in excessive quantities.

Natural products are tasty, healthy and inexpensive. Many, for example, at home prefer to make butter, bake bread, grow vegetables and herbs on the balcony. But how to make cream without leaving your home? It is possible, but you still have to leave the house for an hour - to the grocery store.

What is required to make cream

So, in the store it is worth buying the following: milk and butter. You can also run into the pharmacy - for gauze and paper napkins. They also come in handy when making homemade cream, which can be made of any fat content and consistency.

Now the most interesting thing is the process of creating a natural product or how to make cream from milk. The main condition is that all products are fresh and of good quality. Well, and, preferably, follow all cooking instructions, as per the charter!

To begin with, take a medium-sized saucepan. All the milk is carefully poured into it and butter, previously cut into small pieces, is added. Now the saucepan with all the contents is put on low heat and heated. Do not forget to constantly stir the entire composition of the future cream! It is not necessary to bring the mass to a boil, the main thing is that it just melts well. A homogeneous warm mixture is poured into a blender prepared in advance, and we begin to beat it for 5-9 minutes.

The rest is done very simply: the mixture is poured into another, preferably glass container, covered with gauze or paper napkin and cooled. Then all this is put in the refrigerator for 6-8 hours, or it is possible for the whole day. It doesn't hurt to add a little thickener to the cream, but this is before you beat it up a bit.

Sour cream cream - quick and healthy

Now we understand how to make homemade cream. From this ready-made tasty product, you can then cook whatever your stomach wants - cake with cream, ice cream and any dessert.

Cream at home can be made from sour cream. They will turn out to be more fat and thick. To do this, you need to: pour fresh milk into a glass jar and let it brew. Over time, the cream rises to the top, and you can see a delicate "cap" on top of the can. By the way, the fatter the milk was taken for making, the thicker the “cap” of cream will be. We carefully remove this kind of "headdress" with a spoon and transfer it to another clean container. Now we have learned how to make cream from sour cream.

How great it is that you can cook the most delicious and healthy foods yourself. This requires only desire, imagination and a good appetite. With all this, you don't even need to have culinary skills. Bon appetit to all cream lovers!

Each housewife loves to delight her household with delicious dishes. To make a puffy 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.

How to make whipped cream

Whipped cream options for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla, or protein. In order for the cream to always turn out to 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;
• before whisking, place the bowl and whisk of the mixer in the freezer for ten minutes;
• start whisking at low speeds;
• whisk 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 only 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 containing 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, 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, 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: 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 cream 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 gelatine, 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 "beaten", 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 using (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 up to 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 dissolve the sugar completely. Beat in small portions at an intense pace to achieve the desired thickness. How to cook, step by step video, photos, see below.

Video