How to whip cream with sugar quickly and without synthetic additives
How to whip cream with sugar at home
In fact, the easiest option to quickly obtain butter cream - the purchase of special products. Now in any supermarket (in the dairy department) you can buy special pastry cream, designed for beating. Of course, if you read their composition, you can see that, in addition to the usual components of cow's milk, there are a number of vegetable and chemical substances with which not every housewife will agree to regale her household. But the finished cream from this mixture will work out with a minimum of effort in just 10 minutes. You can even beat it with an ordinary whisk without using a mixer. In principle, all industrial confectionery products that contain whipped cream are obtained in this way, so there can be not so much harm in this “chemistry”.
In the case when any additives are unacceptable in principle, you can try to do without them. For example, when it is planned to give dessert to children, it is not worth using any kind of chemistry in it. In this case, it is desirable to make it as easy as possible. If you bake a cake for a children's party, then there is nothing left but to whip cream of 10 percent fat content (or at least try to do it). Although in fact, the fatter they are, the easier it is to do, especially if the product is natural and without additives. But even for 10 percent there are secrets (about them - below). Before you whip cream with sugar, they need to be well cooled (it is advisable to do this in advance - at least 2 hours before cooking). In addition to the products themselves, it is necessary to condemn the dishes - a bowl (or pan), as well as a whisk. If possible, whip the cream should be in a clean cool room, placing them in a container with ice. This is done manually or with a mixer, starting at low revs. Before you whip the cream with sugar or powder, you should slightly thicken them in pure form. If in the process the liquid persistently separates from the main cream-like mass, it is better to drain it, then continue beating.
What to do with low-fat cream to get cream
When, due to certain circumstances, it is impossible to use 33-35 percent cream, you can get by with less fat. From this product you can also get a tasty and rather thick cream for both dessert and cake. The main secret is this: before you mix the cream with 20% fat and below, you need to add gelatin to them. And after the process is completed, put the cream in the fridge for an hour until the final thickening.
Ready Creamy Desserts
Of course, before whipping cream with sugar, any hostess thinks about what will be with them next. The simplest dessert that can be prepared from such a mass is a fruit salad. For him, you should take any fruit: oranges, bananas, kiwi, pears, melons and cut them into cubes. Then you need to slightly sprinkle them with lemon juice so as not to darken and arrange in glasses. Spread whipped cream on top (you can add a scoop of ice cream) and sprinkle with grated chocolate. For adults, gourmands dessert can be supplemented with alcohol (liquor, brandy, sherry), which is poured over fruit. Instead, you can also use diced jelly, marmalade or biscuit.