Many people recommend whipping the cream by hand using a blender. This option is the most difficult and time consuming, but at the same time it is the best, since you will be able to control the process and maintain the optimal speed.You can also use a food processor or mixer designed for whipping.
Preparation of products and equipmentWith strawberry
So, the cream is bought, now everything needs to be prepared for whipping. The most important points:
- The cream should be well chilled, that is, not ice-cold, but cold. They will not churn when warm. So put the product in the refrigerator for a few hours. Some, wanting to speed up the cooling process, put cream in the freezer. But this is strongly discouraged. Frozen and then defrosted cream will separate when whipping, and instead of a thick cream you will see an incomprehensible liquid with flakes.
- Shake or stir well before whipping. The fact is that most often the fat part rises to the top, and everything else remains below. And if you forget about shaking, then the finished cream will be heterogeneous.
- Experienced housewives recommend chilling not only the cream before whipping, but also all the devices that will be used. So the whisk, mixer, food processor or blender attachment, as well as the bowl should also be sent to the refrigerator. Some people don’t, but it’s better to create all the conditions for perfect whipping.
If you want to sweeten the cream a little, use icing sugar instead of sugar. Also, sift through a sieve before adding. This will prevent the powder from clumping. Other than that the Nangsta cream chargers delivery service operates all hours and is good if you need quick delivery so you can easily opt for it to save your time.
How to beat?
So how do you whip the cream properly to make the perfect cream? Let’s list the main stages and their features:
So, pour the cream into a bowl or bowl of a food processor or blender. Stir everything again to combine the fatty part with the less fatty part. By the way, if you need a lot of cream, then do not strive to whip all the cream in one go, you simply will not succeed. It is best to whisk in portions, the optimal volume of one portion is 200-300 milliliters.
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 completely sink into them, which is undesirable. In this case, it is worth tilting the bowl so that the whisk is immersed in the mass. This will give you a uniform cream.
How to determine readiness?
First, quite dense peaks should appear on the surface. You can also dip the 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 in order not to miss the moment and not to beat the cream into the butter.When you realize that the cream is ready, do not rush to turn off the processor or mixer and stop whipping. First, gradually reduce the speed and only then stop, otherwise the foam may simply fall off.