How to whip cream at home for cakes or desserts – step by step recipes with photos

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Every housewife loves to please their households with delicious dishes. To make an air cake at home, often use whipped cream, which is very simple to make with sugar and creamy raw materials (with the required percentage of fat content). Adhering to simple rules and tips, you can cook an incredibly tasty treat that everyone will like. How to whip cream, learn more.

How to make whipped cream

Options for whipped cream for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla or protein. In order for the cream to always turn out homogeneous, tasty, and not spoil the cake, you need to follow a few simple rules. How to whip cream for cream:

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

Whipped cream in a bowl

What cream is better 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 won’t 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 delicious cream. Compared to those that have chemical additives, it will come out no cheaper than more expensive thick natural cream.

How to thicken whipping cream

Why not whip cream? Often the reason is simple – this is insufficient fat content of the product. The main rule: to make a cream of whipped cream for the cake, they must be fresh, high-quality, with 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, it is very simple to cook this delicacy at home. They are whipped with sugar, with 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.
  • Destination: for breakfast.
  • Cuisine: Russian.
  • The complexity of the preparation: simple.

Air 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 the teeth. Before adding it is crushed into powder using a coffee grinder or a classic blender. No specific proportions when adding sugar, sweetness is individually regulated.

Ingredients:

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

Whipped cream and mixer

Cooking method:

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

With powdered sugar

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

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

Ingredients:

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

Add powdered sugar while whipping cream

Cooking method:

  1. Put a bowl in the freezer, cool the beaters, creamy mass. At this time, add sugar and vanillin to a room temperature container and mix..
  2. Chilled cream whisk at low speed. When a little thicken – add powder.
  3. If the cream keeps its shape or soft peaks appear – stop whipping.

With gelatin

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

The cream is ideal for any dessert. It goes well with shortcrust pastry, tartlets, biscuit cakes. Cream is not very high in calories when compared with butter filling. To prepare this cream at home, does not require special knowledge or culinary skills. Step-by-step recommendations with photos and cooking see further.

Ingredients:

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

The introduction of gelatin in the process of whipping cream with a mixer

Cooking method:

  1. Refrigerate the creamy product, mix, gradually add vanillin and powder until a thick foam appears (hard peaks).
  2. Soak a spoonful of gelatin until it swells, heat on a small fire to completely dissolve (do not boil).
  3. Combine the cream and gelatin, mix, cool.

How to whip cream with a blender

If there is no mixer, use a blender. Start whipping at minimum speed, after a minute switch to medium speed. When using a blender, you need to take into account that you can’t use high speed – the mass can be “re-beat”, they will begin to exfoliate. Cooking time depends on the power of the blender..

Mixer

The mixer is the most suitable appliance for making cream. Before use, put the nozzles in the freezer for ten minutes (cold contributes to rapid thickening). Start whipping with a hand mixer at speed No. 1, then you can add a couple of drops of lemon juice to thicken faster, finish at high speed No. 3. Store in the refrigerator for three hours..

Whisk

How to prepare a cream if there are no electronic “helpers” at home? Lush mass for desserts can be obtained manually with a whisk. Stir thoroughly to completely dissolve the sugar. Beat in small portions at an intense pace to achieve the desired density. How to cook, step-by-step video, photos, see further.

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