If you cannot buy homemade heavy cream, use store-bought cream. But not all of them whip into a stable and thick foam; we advise you to opt for a fat content of 33%. If you follow some rules and recommendations, you will get a tasty and fluffy cream that can be added to desserts or used to decorate confectionery.
Despite the fact that preparing such a cream may seem very simple at first glance, it is not so. If the proportions or temperature conditions are not observed, you will end up with a runny cream that will not hold its shape. Today we will tell you how to prepare thick and tasty cream in a few minutes. Is it possible to use a less fatty product? No, because it cannot be used to make cream.
How to whip cream 33% into a strong foam?
First of all, remember the main rule - it is necessary that the product and the whipping container are chilled; put them in the refrigerator for at least 2-3 hours. Product at room temperature will not whip well.
There is no need to try to work with a lot of cream at one time. Beat in small portions, 250 ml each. If you are making this on a hot day, we recommend placing a bowl of ice cubes under the bowl of cream to keep it cool.
You need to start whipping at minimum speed, gradually increase it to medium, then to maximum.
Add powdered sugar to the cooled cream and start making the cream.
For 250 ml of cream, 1-2 tbsp is enough. powders. To eliminate any lumps that have formed, sift the powder through a sieve. We do not recommend using sugar, as it may not dissolve, resulting in small grains in the cream.
Check out our article How to make cream at home
Confectioners recommend using the prepared cream as a filling, and not for decoration. It is not suitable for decorative purposes, as it does not hold its shape as well as other types of creams.
What to beat with?
If you don't have the necessary equipment, use a regular whisk. In this case, the process will take quite a lot of time and effort. The best option is a mixer; a blender with a mixer function is also suitable.
How about time?
Of course, in 1-2 minutes you are unlikely to get thick foam. In order to achieve the desired consistency, beat for 7-8 minutes at maximum speed. There is no need to do this longer, otherwise instead of cream you will end up with a mixture that is more similar in taste and consistency to butter.
How to make the cream light and fluffy?
To prevent it from losing its shape, add 1 tbsp. dry skim milk or the same amount of powdered sugar (per glass of cream). These products act as a stabilizer.
When to add flavors and dyes?
To give the cream the desired taste and color, various extracts and food coloring are added to it. This should be done when the cream is completely ready. Carefully add the extract and stir slowly until it is evenly distributed.
How to check the readiness of the cream?
How to understand that it is already ready? This is very easy to do - just turn the foam container over. It should not leak out of the container; the peaks remain stable and retain their shape.
By following our tips, you will get a fluffy, tender and airy buttercream. It is ideal for making cakes and pastries, and can be added to various desserts. And to give an original taste or color, add dye or flavor to the cream.
Not only desserts or pastries with butter cream can be made from cream.
Although, of course, a cake with whipped cream is a lighter option for those who are watching their figure.
In addition to butter, cheeses are made from cream, and they can also be used to prepare all kinds of vegetable, meat, fish and mushroom dishes: delicate creamy soups, casseroles, purees.
Cooking is a science
, like all areas of knowledge, where much has already been discovered, but much more remains to be discovered.
Making whipped cream at home - basic technological principles
Modern industry produces a diverse range of creams:
- Condensed cream with or without sugar;
- Condensed cream with coffee or cocoa;
- Dry cream;
- Drinking cream with a fat content of 8-20%, medium fat content - up to 30%, fat content - 30-65%.
They are classified
, first of all, in terms of fat content.
The percentage of fat in a dairy product determines how it is cooked. In principle, you can whip cream of any fat content, using all kinds of thickeners as a supplement. But for whipping and obtaining cream, so-called culinary
or confectionery cream with a fat content of
33%
. The fattier product is used to make sour cream, some types of cheese and butter.
Many novice cooks try to avoid dishes that require cream. In fact, there is nothing complicated in its preparation. You just need to strictly follow some technological techniques. If you follow the advice of professionals perfectly, then preparing the famous Chantilly cream is just a matter of five minutes. No more!
A few historical facts, so to speak, to give you greater confidence in your culinary abilities:
The head waiter of the ancient castle was not a cook at all, and “smart” kitchen appliances did not yet exist in those days. Despite this, his culinary invention has become a classic of the genre.
All you need to make Chantilly cream is:
1. Very clean, non-oxidizing cookware - it is better to choose stainless steel. Why? Firstly, it does not break, there are no traces of scratches on it from mechanical damage with a whisk or other objects: secondly, a metal bowl can be safely left in the freezer and even forgotten about it, and it will not crack from the cold. For what? Because whipping requires a very cold container. Ordinary ceramics and glass can, to put it mildly, quickly deteriorate due to sudden changes in temperature.
2. Of course, you can do without a mixer, but whipping with a simple whisk will take a little longer. If you spend a lot of time in the kitchen, then a mixer, blender and other kitchen appliances are necessary so that after preparing dinner you have the energy to communicate with grateful family members, for whom, in fact, such colossal energy is expended.
3. And the last condition is fresh and high-quality cream. It is absolutely impossible to do without fulfilling this requirement.
Let's move on to the most important question - how to whip cream correctly?
How to replace cream in recipes
Cream is an important ingredient in a wide variety of dishes, from soups and sauces to cakes, cheesecakes, mousses, etc. What if you start cooking and don’t have cream on hand? Is it possible to replace this ingredient with anything in dishes? It turns out, yes, and quite successfully. Let's find out right now how to replace cream in the recipes of some of the most popular dishes. Cream is valued in cooking for its delicate flavor and texture, as well as its ability to thicken dishes and take a stable shape when whipped. Cream today is produced with different fat contents, which allows you to select this product to suit the individual characteristics of each dish. For example, for soups, sauces and gravies, cream with a fat content of 10-15% is usually used, but for desserts, cream with a fat content of 20% or higher is needed. Whipping cream, in turn, should have a fat content of at least 30%, and even better - 33%-35%.
To choose what to replace cream with the desired fat content in a particular dish, it is important to determine exactly what role it plays in the recipe. So, if cream is needed for thickening, then it is permissible to replace it with low-fat sour cream. In this case, it is also possible to replace it with milk with the addition of flour or starch.
If cream is required in baking to give the dough a delicate, loose texture, then it is quite possible to replace it with a mixture of regular or condensed milk and butter. Just note that if condensed milk is used, the amount of sugar in the dough recipe will have to be reduced slightly.
For cheesecake, heavy cream 30% or higher can be replaced with full-fat, non-acidic sour cream. Moreover, if the sour cream is too liquid, you can drain it in a colander lined with gauze folded in 3-4 layers to remove the whey. Please note that straining will take about 8 hours, so you will have to prepare the sour cream for use in advance.
In sweet cream, heavy cream can also be replaced with fat sour cream. At the same time, to make the sour cream thicker, you can use a small amount of starch or a special ready-made thickener (a mixture of modified starch and powdered sugar). Additionally, a mixture of butter and condensed milk or a mixture of condensed milk and sour cream can be an excellent substitute for buttercream, if necessary.
Please note that if cream needs to be replaced in a cream that is used to decorate confectionery products, then the alternatives described above will not work: the cream will not hold the desired shape for a long time. The way out of the situation in this case may be different.
For example, use pastry cream or so-called vegetable whipping cream. Such a product is usually a mixture of vegetable fats, sugar and stabilizers and tastes very similar to real cream. The pastry cream whips very easily and holds its shape well, so it is often used in the decoration of cakes, pastries and various desserts.
Another option for replacing whipping cream is to make it yourself from milk and butter. Of course, you will have to make a lot of effort to get a product that is most similar to real cream, but you will be absolutely confident in its naturalness and safety.
As you can see, there is a substitute for cream, and in many cases you will not lose either the taste or the consistency of the finished dish. But still, if you want to achieve the authenticity of your dishes, try not to resort to various substitutions: no alternative to cream will “work” when it is important for you to get the real taste and tenderness of this product.
The basic recipe for Chantilly cream, in great detail
Having studied and tried the preparation of classic cream in practice, any beginner can cope with other variations on the theme of whipped cream very easily
.
We choose only 33 percent fat cream. The ideal temperature for whipping them is 2 - 6°C. Cream cannot be frozen. Warmer ones will take longer to beat.
Before pouring the required amount of cream into the whipping bowl, shake the package so that the cream is evenly mixed: at the bottom of the package it is less fatty and thick than at the top.
Whip no more than 200 g of cream at one time. In this case, the whisk should be completely immersed in the liquid. Choose special utensils that will meet these requirements. If you need a larger amount of cream, it is better to divide the cream into two parts - this way it will come together much faster than in the total mass.
The start of whipping is at the lowest speed. Increase the rotation speed gradually, at intervals of about a minute. Keep an eye on the product at all times. Once the cream begins to thicken, reduce the speed. At this point you need to add powdered sugar and vanillin. You can, of course, add sugar, but the cream is whipped so quickly that the sugar does not have time to dissolve and sugar crystals will remain in the cream, which will crunch on your teeth. That's why we choose powder. Moreover, it must be homogeneous, and therefore, the powdered sugar must be sifted.
The amount of powdered sugar is 20 g for every 100 ml of cream. This is quite enough for the cream to be sweet, because fresh cream is also sweet on its own. The maximum is 30 grams of sugar, and this is especially for those with a terrible sweet tooth.
Vanilla crystalline powder has only one alternative - vanilla extract, or any other, according to the recipe, which will have time to dissolve in the cream before the end of whipping.
Total: 20 g sugar; 100 ml cream (33%); 0.5 g of vanillin, that is, ¼ of a standard sachet (2 g).
The technology for adding the remaining additional ingredients is usually described in each individual recipe.
Replacement of cream when preparing desserts
Have you almost prepared a delicious cake and suddenly remembered that there is no cream in the house? You don’t always want to run to the store, and cream is more expensive than regular dairy products. Cream, the price of which fluctuates around 60 rubles per half liter, is not affordable for everyone. What can you replace them with without compromising the taste of the dessert cream? There are many options here.
- Mix one and a half glasses of condensed milk with a teaspoon of lemon juice and beat with a mixer. This cream perfectly replaces a creamy decoration.
- Grind 200 g of butter with a glass of powdered sugar. Add 200 grams of fat sour cream to the mixture. Beat the cream with a mixer and feel free to decorate your dessert.
- Beat one banana, egg white, sugar and vanillin with a mixer. This will make an excellent substitute for buttercream.
- Ordinary sour cream can replace cream if it is thoroughly strained with gauze folded in several layers and then whipped with a mixer or blender.
- Don't know what you can substitute for cream in a recipe? Use coconut milk. This product is saturated with fat and very high in calories. It will give the dish a delicate creamy taste.
How to whip cream correctly?
It is important to note that you cannot whip warm or frozen cream, otherwise it will separate. You need to use a product that has been in the refrigerator for more than a day. For this you need to take ceramic or plastic dishes. Place it in the freezer for 15-20 minutes first. During this time, she will have time to cool down well.
The whipping process consists of the following steps:
- Pour the cream into the chilled bowl. Using a mixer with regular attachments, start beating the ingredients. Be sure to do this at low speed. You can also use a hand whisk for whisking. But under no circumstances use a blender. Such a device will only lead to product separation.
- After whipping the cream for 5 minutes, start adding powdered sugar gradually (in 2-3 additions). Then add vanillin there. Carefully monitor the consistency of the resulting mass. If you notice that peculiar grooves and stripes appear on it, or patterns from the mixer or whisk remain, then it means it is ready. If you continue to beat it further to make a thicker cream, you will end up with butter. Therefore, during such a process it is very important to stop in time.
- Transfer the finished cream to another container and use it to prepare or decorate desserts. They can also be eaten on their own instead of ice cream. Place them in bowls and decorate with pieces of berries or fruit. You can also sprinkle the whole thing with grated chocolate and chopped nuts. Bon appetit!
When preparing whipped cream, it is permissible to use special thickeners. They are added to the whipped mass when it is almost ready. Store prepared cream exclusively in the refrigerator. Be sure to tightly cover the container with a lid before doing this. After all, cream absorbs odors very quickly. Their shelf life is no more than 36 hours.
Now you know how to whip regular or homemade cream. Use the recommendations given to ensure that the finished treat is tasty and aromatic.
Whipped Cream Dessert Ideas
This airy cream is an ideal base for quick desserts.
It’s enough to take a lot of different berries and seasonal fruits, put them in layers in a glass and enjoy the indescribable exquisite taste.
Ideal decoration for cakes
You can diversify the serving with nuts and dried fruits, chocolate and coconut shavings, mint leaves, various spices, and arrange the layers with pieces of biscuit or cookies.
Of course, whipped cream is added to coffee, and it’s worth writing a separate article about decorating cakes, pastries and cupcakes.
In winter, fresh berries can easily be replaced with frozen ones - they are ground into puree and layers of cream and berry mass are alternated. For example, a layer of raspberries, a layer of cream, etc.
Unforgettable coffee dessert
You will need:
- 2 bananas
- A handful of any nuts
- 200 ml whipped cream
- A glass of freshly brewed ground coffee
- 2 tbsp. l. honey
Coffee dessert
Step-by-step preparation:
- Lightly fry the nuts in a frying pan and grind into crumbs using a blender, or put in a bag and beat with a rolling pin.
- Cut bananas into rings.
- Mix coffee with honey until the latter is completely dissolved.
- Start forming the dessert - put some chopped nuts, a layer of whipped cream, bananas on the bottom of the glass and pour in some coffee.
- Alternate layers until the end of the components. You should have two full servings of dessert.
Air cream with pear
You will need:
- 2 cups whipped cream
- 1 banana
- 1 pear
- 2 tbsp. l. cherry syrup optional
- 2 tbsp. l. grated chocolate
- 1 tsp. ground cinnamon
Cream with pear
Step-by-step preparation:
- Cut the pear and banana into cubes, sprinkle with cinnamon, stir.
- Place a small amount of cream, part of the fruit salad on the bottom of a glass or bowl, cover with cream again, and top with cherry syrup if desired.
- Alternate until you run out of ingredients.
- Decorate with grated chocolate.
Scottish puff pastry with oatmeal
You will need:
- Glass of whipped cream
- 4 tbsp. l. oatmeal
- 2 tbsp. l. Sahara
- Half a cup of fresh or frozen berries
Traditional Scottish delicacy
Step-by-step preparation:
- Dry the oatmeal in a dry frying pan for a few minutes.
- Mix with whipped cream.
- Make a puree from the berries and beat in a blender with sugar.
- Place a small amount of berry mass on the bottom of the bowl and cover with whipped cream.
- Alternate until the components are finished and place in the refrigerator to cool.
Tip: If you love all things sweet, be sure to check out our articles on making homemade ice cream and marshmallows .
