How to whip cream correctly, how to make whipped cream thick, sweet and tender? Experienced confectioners know and make whipped cream in cafes and restaurants in a matter of minutes. Cream and sugar are whipped into cream to decorate the cake, soaked in cake layers with butter cream, and added when preparing desserts.

But with the right recipe, whipped cream is easy to make at home yourself.

How to make whipped cream at home from cream, what fat percentage is best? Whipped cream (or buttercream is also called Chantilly) is made from regular cream, whipping the liquid mass into a thick foam using a whisk or mixer.

Chantilly cream is usually sweetened with sugar or powdered sugar, and vanilla or almond extract is often added when making buttercream to enhance the flavor.

What cream is best to use?

To whip cream according to this recipe at home, you need to beat a dairy product with a fat content of at least 33-35% with a whisk or mixer until the volume approximately doubles.

If you continue whipping and beat the cream with sugar, the result will be sweet homemade butter. When whipping the creamy mass, it is very important to stop in time.

DoughVed advises. The answer to the question of how to whip 20 percent cream into a thick foam is absolutely clear - no way, and the answer is not subject to any other interpretation, despite what some sources claim.

Why doesn't the cream whip? You can whip cream with a fat content of 33-35% into a strong foam; with a lower fat content, an airy cream for decorating a cake will not work.

Beating the cream with a mixer or a whisk does not matter, the main thing is that the dairy products, powdered sugar (and, preferably, the selected kitchen utensils) are cold, although, of course, the mixer greatly facilitates the process of whipping cream with sugar into cream.

To improve the taste, not only sugar and vanilla extract are added to Chantilly, but also coffee, cocoa, and orange zest.

Chantilly is a universal product with a wide range of applications: it is used to make whipped cream cream (custard, cream, with condensed milk), served with fruit, hot chocolate and coffee, filled with eclairs and profiteroles, and poured over it.

Use whipped cream to decorate cakes, for example, cakes, fruit and berry pies (Chantilly and go well together), cupcakes, etc.

How to whip cream 33% into a strong foam, make it thick

20 minutes to prepare

5 minutes to prepare

260 kcal per 100 g

How to make whipped cream at home - a recipe for Chantilly cream from whipped cream with powdered sugar into a thick foam.

How to properly whip 33% cream into a strong foam with a blender or by hand with a cake whisk at home - tips and cooking secrets, recipe with step-by-step photographs.

Recipe Ingredients: Whipped Cream

• cream 33-35% fat, pre-chilled – 1 cup;
• powdered sugar – 2-4 tbsp;
• vanilla extract – 1 tsp. (optional).

Whipped cream recipe

Cooking tips

• The bowl must be selected in such a way that it contains all the cream, which will double in volume by the end of whipping. In addition, the selected container must be deep enough, since during the beating process the mixer creates a very large amount of splashes.
• You should not add powdered sugar from the very beginning, otherwise the cream will not whip. It is best to do this after a minute has passed after you start beating.
• We carefully ensure that during whipping the cream does not separate and does not turn into butter with whey. This is a very delicate process, so it is always better to underbeat, otherwise you will have to start all over again with another portion of the product. With a little practice, determining when to stop will become quite easy.
• If you need to whip a larger amount of cream, it is best to divide the product into portions; especially novice cooks should not whip more than one glass at a time.

30.01.2018

Butter cream is an indispensable component in confectionery. Using it you can create incredible cakes, pastries and other delicious, original desserts. However, even experienced housewives are not always able to make the right cream from cream. And it's not about culinary skills. The wrong choice of milk product for whipping or its improper preparation are the most common causes of liquid cream. So what kind of cream should you use for whipping and what equipment will you need? The recommendations given will help you quickly solve such pressing problems.

What cream is suitable?

If the question arises about which cream to buy for whipping, then in the process of choosing the right product you should definitely take into account important nuances:

• For whipping, you should use cream with a fat content of 30%. You can try making cream from a dairy product with less fat content, but you should prepare for the fact that it will not hold its shape. You should avoid cream that is too heavy, as it is high in calories and, if whipped incorrectly, quickly turns into homemade butter.
• You should only buy creams whose composition is completely natural. High-quality butter cream can only be obtained if the selected products are free of flavorings, thickeners and harmful additives.
• Particular attention should be paid to the shelf life of dairy products. To prepare the cream, it is better to purchase fresh products. Even a couple of days of storage at the wrong temperature can cause the product to simply separate into curd flakes and whey during the whipping process. At the same time, an important point in the question of which cream is best for whipping is its location in the supermarket - you should only buy those that are in the refrigeration unit.
• Regarding such a parameter as density, it does not play a special role when whipping. The thicker the product, the faster and easier it is to turn into cream. But liquid cream also produces a delicious cream, the preparation of which just requires a little more effort.
• Experienced housewives have already managed to find a manufacturer who produces good dairy products to create the perfect cream. But what should those who have the question of what kind of cream needed for whipping arise for the first time? In this case, you can use trial and error. Each time it is worth purchasing products from different brands, evaluating and recording the results obtained. Sooner or later, the right product will definitely be found.

If you take into account all the listed rules for choosing cream, then the cream made with their addition will definitely work out.

What else is needed to make delicious cream?

Not only the selected products affect the quality, consistency and taste of the cream. The final result largely depends on what equipment was used for whipping. According to experienced cooks and housewives, the use of a blender equipped with a traditional knife-shaped attachment should definitely be abandoned. Such a device will not whip, but separate the cream into whey and butter. But the whisk-shaped attachment works on a completely different principle, gently mixing the cream in a circular motion. The result is a light, airy and stable mass.

How to make perfect buttercream: simple tricks

It is not enough to simply know which cream is suitable for whipping. To ensure that the cream for a cake or other desserts actually turns out right the first time, you should use the little secrets of good housewives. They recommend thoroughly preparing for the beating process and taking into account the recommendations:

• If the purchased cream is not thick enough, but you need to make a stable cream for the cake, then special thickeners will help fix this.
• If, even after much effort, you still cannot whip the cream to the desired state, then it is recommended to add lemon juice to it. For a glass of dairy product, it will be enough to add citrus juice from a quarter.
• On the question of what whipping cream should be, experienced chefs agree - chilled. This also applies to the dishes in which the beating process will be carried out.

Buttercream is very tasty! It’s not for nothing that it is included in many cakes and other desserts. But for this cream to be truly airy and appetizing, you need to learn how to whip it correctly. How to do this? Are all creams suitable for whipping? Let's figure it out!

What cream is suitable?

How to choose cream that is suitable for creaming and whipping? Here are some important points:

• The minimum fat content of cream is 30%. Less heavy cream will probably whip up too, but the resulting cream will not hold its shape. The fattier the cream, the denser the finished cream will be. But still, you shouldn’t buy a product that is too fatty. Firstly, it can quickly turn into oil, and secondly, it is not good for your figure.
• Buy only natural cream. Carefully study the composition of the product; it should not contain any additives such as thickeners, flavors, and so on.
• Be sure to pay attention to the expiration date. It is better to buy the freshest cream than the one that has already been in the store for several days. Sour cream simply will not whip, but will separate into whey and curd flakes.
• Storage conditions are also important. So, in a store, cream should be in the refrigeration unit, but not in the freezer!
• As for density, in fact, it does not play an important role. Of course, thick cream will whip easier and faster than liquid cream. But liquid ones are also quite suitable for buttercream.
• Real housewives have long decided on the choice of frequently used products and purchase products from certain manufacturers. To choose the best cream, you can use trial and error. Buy products from different manufacturers, evaluate the results (it's best to write them down), and then choose the best option.

What to beat with?

How to whip cream? This question worries many housewives, and for good reason. The quality of the finished cream will depend on the equipment used. Studying the opinions of the most experienced culinary specialists and cooks, we can make a clear conclusion that it is impossible to use a blender with a regular blade attachment for whipping!

You simply separate the cream during the whipping process and get not a whole composition, but two fractions: butter and milk or whey. But if the kit includes a whisk attachment, then a blender will do.

Many people recommend whipping cream by hand using a blender. This option is the most complex and time-consuming, but at the same time it is the best, since you can control the process and maintain optimal speed.

You can also use a food processor or mixer designed for beating.

Preparation of products and equipment

So, the cream has been purchased, now everything needs to be prepared for whipping. The most important points:

• The cream should be well chilled, that is, not icy, but cold. When warm, they will not fluff up. So put the product in the refrigerator for several hours. Some people, wanting to speed up the cooling process, put the cream in the freezer. But doing this is strictly not recommended. Frozen and then thawed cream will separate when whipped, and instead of a thick cream you will see an incomprehensible liquid with flakes.
• Before whipping the cream, it is best to shake or stir thoroughly. The fact is that most often the fatty part rises to the top, and everything else remains at the bottom. And if you forget about shaking, the finished cream will be uneven.
• Experienced housewives recommend cooling not only the cream, but also all the equipment that will be used before whipping. So the whisk, mixer, food processor or blender attachment, as well as the bowl should also be placed in the refrigerator. Some people don’t do this, but it’s still better to create all the conditions for perfect whipping.
• If you want to sweeten the cream a little, use powdered sugar instead of sugar. Also, sift it through a sieve before adding it. This will prevent the powder from clumping into clumps.

How to beat?

So, how to whip cream correctly to make the perfect cream? Let us list the main stages and their features:

1. So, pour the cream into a bowl or into the bowl of a food processor or blender. Mix everything again to combine the fatty part with the less fatty part. By the way, if you need a lot of cream, then don’t try to whip all the cream at once, you simply won’t succeed. It is best to whip in portions; the optimal volume of one portion is 200-300 milliliters.
2. If the bowl or bowl of a blender or food processor is not high, but wide, then the cream will be at the bottom, and the whisk will not be completely immersed in it, which is undesirable. In this case, it is worth tilting the bowl so that the whisk is immersed in the mixture. This will allow you to get a homogeneous cream.
3. Many people are interested in what speed to whip cream. The tallest and too big definitely won’t work, as the cream can instantly turn into butter, and you don’t want that at all. In any case, you need to start whipping at the lowest speed. Then, without stopping the process, move to the next speed. It's best to end up with the middle one.
4. How long should I beat? It is impossible to give an exact answer to this question, since too many factors influence the duration of the process: fat content, the configuration of the whisk or nozzle, the thickness of the cream, the degree of its cooling, the whipping speed. But on average, whipping cream that is not too thick takes about 4-5 minutes, but thick cream can be whipped in a couple of minutes.
5. How to determine readiness? First, fairly dense peaks should appear on the surface. You can also dip a whisk into the foam. If it leaves obvious traces, then the process should be completed. It is important to constantly monitor the condition and consistency of the cream so as not to miss the moment and not turn the cream into butter.
6. When you realize that the cream is ready, do not rush to turn off the food processor or mixer and stop whipping. First, gradually reduce the speed and only then stop, otherwise the foam may simply fall off.

Some useful tips for housewives:

• If you add powdered sugar, you should do this not at the very beginning, but approximately in the middle of the process. When the cream whips a little and begins to thicken, add powder in a thin stream, continuing to whip. If you add the entire amount at once, there may be lumps left in the cream.
• To make the cream used for the cake more stable and thick, you can add a special cream thickener to it. But it’s still better not to do this.
• Gelatin will help make the cream thicker. But you need to add it in a special way. First, pour the required amount with cold water and let the gelatin swell. Then heat the composition in a water bath until the particles are completely dissolved. Cool the resulting liquid and gradually pour it into the cream while whipping, when it becomes quite thick. But don’t overdo it, otherwise you’ll get creamy jelly instead of cream. A quarter spoon of gelatin is enough for 250 milliliters of product.
• If the cream doesn't whip at all, try using lemon juice. For a glass of cream you will need the juice of a quarter of a lemon. You do not need to pour in the juice immediately, but during the beating process. And do it very carefully.
• Some people add yogurt or sour cream to the cream. For 250 ml of cream, take 1 teaspoon. Use only natural products without additives!
• What to do if the cream has been beaten? You can beat them further to get oil and consume it. Or you can stop, add dissolved gelatin to the mixture, mix everything and put it in the refrigerator. The result will be a delicious milk dessert.
• When adding cream to the mixture, it is important to be careful and do everything carefully and carefully.
• Store homemade whipped cream in the refrigerator and no longer than a day.

Let your buttercream be airy and delicious!

For some, holiday chores become a real pleasure, but for the housewife, this time is often associated with headaches. After all, you need to competently create a menu, taking into account all the preferences and characteristics of each guest, and come up with a choice of tablecloth and napkins. There is a lot to do, but not much time is allocated for everything. But now, the main courses have been chosen, the products necessary for their preparation have also been chosen, and the most important task comes - dessert. Even nowadays, when choosing a ready-made luxurious sweet dish is easier than ever, many women prefer to cook it themselves.

One of the main components of most desserts is whipped cream. This lush, sweet product can be either an independent dish or an excellent addition to fruit and any homemade baked goods. Almost any supermarket sells cans, by shaking which you can easily get an airy, creamy foam. However, their quantity is much lower than the price, and the quality is sometimes not at all pleasing. The solution is simple - cook it yourself. It would seem that there is nothing simpler than that with sugar. But this is not as easy as it might seem at first glance. There are several rules that will help you avoid basic mistakes. So, let's find out how to handle sugar correctly.

First of all, you need to decide on the fat content of the cream. The rule here is that the fatter the better. The ideal option would be a product with 33% fat. But what to do if you don’t have any of these on hand, and only have less fatty ones? The question arises about how to whip 10% fat cream and whether it is possible to get an equally delicious dessert from it. It’s better not to try, as the result will definitely disappoint you. Cream of this fat content is too liquid for whipping.

How to whip cream 20% fat? An option is already possible here. You can add a little gelatin or a special fixative, which is sold in stores. The juice of a quarter of a lemon will also add thickness. Gelatin must be thoroughly dissolved in hot water so that all grains disappear, cool and only then add to the cream. Moreover, it is best to do this during the whipping process, otherwise the cream will not mix well.

Before you start preparing the cream, you need to decide what to use and how to whip it. It is best to mix cream and sugar with a mixer or by hand with a whisk. Do not put the mixture in a blender, otherwise the result will be disastrous. Stirring too hard will cause the mixture to thicken too much and turn into oil. Therefore, if you decide to use a blender, then start blending gradually, changing speed modes. This will take a little time - from 1 to 5 minutes.

Before you start doing anything with the cream, be sure to cool it first. But make sure they don't freeze. Otherwise, the capricious mass will again be divided into two parts and instead of the desired dessert, you will end up with butter on your hands. It is also recommended to cool the container in which you will beat and the tool. You can cook by placing a bowl with cream in it in another bowl, and filling the space between them with ice.

Everyone knows that sugar grains dissolve very poorly in cold liquid. But then how to whip cream? You will need to do a simple manipulation with sugar - make powder out of it. This will be easy if you have a coffee grinder at home. If you don't have it, you can buy powdered sugar. It is better to add it, like gelatin, already in the process.

Is it possible to use country cream in cooking, the fat content of which is usually much higher than store-bought? Yes, you can, but only if they are diluted with ice water. Then the dessert will not be too fatty and difficult to digest.

With sugar at home

In fact, the easiest way to quickly get buttercream is to buy special products. Now in any supermarket (in the dairy department) you can buy special confectionery cream intended for whipping. Of course, if you read their composition, you can see that, in addition to the usual components from cow’s milk, there are a number of plant and chemical substances that not every housewife would agree to treat her household to. But the finished cream from this mixture will be obtained with a minimum of effort in literally 10 minutes. You can even beat it with a regular whisk without using a mixer. In principle, all industrial confectionery products that contain whipped cream are produced in this way, so there may not be much harm in this “chemistry”.

Natural cream

If any additives are unacceptable in principle, you can try to do without them. For example, when you plan to give dessert to children, you should not use any chemicals in it. In this case, it is advisable to make it as light as possible. If you bake a cake for a children's party, then there is nothing left to do but whip cream with 10 percent fat content (or at least try to do it). Although in fact, the fatter they are, the easier it is to do this, especially if the product is natural and without additives. But even the 10 percent have their secrets (more on them later). Before whipping the cream with sugar, you need to cool it well (it is advisable to do this in advance - at least 2 hours before cooking). In addition to the products themselves, you should also condemn the utensils - a bowl (or pan), as well as a whisk. If possible, whip the cream in a clean, cool room, placing it in a container with ice. This is done manually or using a mixer, starting at low speeds. Before whipping cream with sugar or powder, you should thicken it a little in its pure form. If during the process liquid stubbornly separates from the main creamy mass, it is better to drain it and then continue beating.

What to do with low-fat cream to get cream

When, due to certain circumstances, it is not possible to use 33-35 percent cream, you can get by with less fat cream. From such a product you can also get a tasty and thick enough cream for both dessert and cake. The main secret is this: before whipping cream of 20 percent fat content and below, you need to add gelatin to it. And after the process is completed, put the cream in the refrigerator for an hour until it thickens completely.

Ready-made creamy desserts

Of course, before whipping cream and sugar, any housewife thinks about what she will do with it next. The simplest dessert that can be prepared from such a mass is fruit salad. For it, you should take any fruit: oranges, bananas, kiwi, pears, melon and cut them into cubes. Then you need to lightly sprinkle them with lemon juice so as not to darken and place them in glasses. Spread whipped cream on top (you can add a scoop of ice cream) and sprinkle with grated chocolate. For adult gourmands, the dessert can be supplemented with alcohol (liqueur, brandy, sherry), which is poured over the fruit. You can also use diced jelly, marmalade or sponge cake instead.