Homemade whipped cream. Recipe from milk, 33-20-10% cream, butter, sugar, proteins, sour cream for cake, coffee, cupcakes, eclairs with gelatin, cookies, starch, banana

How to whip cream into a strong and thick foam for cream with powdered sugar for a homemade cake

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 yourself at home.

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.

Whipped cream with egg whites

Whipped cream (the recipe is easy to recreate at home) with the addition of proteins will be an excellent separate dessert that can be quickly prepared for a family tea party.

Composition of ingredients

To make a quick dessert, you will need to prepare the following set of products:

cream – 500 ml;
egg whites – 2 pcs.;
powdered sugar – 100 g.

Step-by-step cooking process

Preparing the dessert will take about 10 minutes, and the process itself consists of the following steps:

The chilled cream must be whipped with a mixer until a thick, fluffy mass is obtained. At maximum power it will take about 4-5 minutes.
Egg whites must be combined with powdered sugar (50 g), and then beaten with a mixer until stable peaks appear.
The egg mass should be mixed with cream, adding it in small portions, and mixing the ingredients with a spatula with vertical movements.

How to serve a dish

The finished delicacy should be placed in bowls and served, sprinkled with the remaining powdered sugar.

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 (custard, cream, with condensed milk), served with fruit, hot chocolate and coffee, filled with eclairs and profiteroles, and poured over pancakes.

Use whipped cream to decorate cakes, for example, chocolate sponge cake, brownies, fruit and berry pies (Chantilly and clafoutis with cherries go well), cupcakes and red velvet cupcakes.

Beneficial properties for the body

The rich composition of nutrients gives cream a large number of beneficial properties. They can and are even desirable to be eaten by everyone except infants due to their high nutritional value and nutritional value. Cream is especially useful in the cold season, when the body needs additional energy to warm up.

Older people are advised to regularly consume low-fat cream in moderation. This prevents the development of degenerative changes in the brain due to phosphatides, which affect the state of the nervous system and act as an important building element for cells.
For athletes, cream is suitable as a source of energy; it will replace chemical energy drinks or caffeine with nicotine (in tablets). Cream can quickly satisfy your hunger during grueling physical activity in the gym. In addition, the dairy product will help build muscle mass due to its high protein content, which is well and quickly absorbed.
The cream contains casein (a complex protein), which not only acts as a source of protein for the body, but also helps curb hunger, which is especially valuable during weight loss and for athletes.
The fatty component of the product is quickly absorbed by the body, without requiring unnecessary energy expenditure for the functioning of the digestive tract.
Cream has an enveloping effect on the mucous membrane. It is useful to use the product for diseases of the gastrointestinal tract. In addition, cream is beneficial during food poisoning, helping the body remove toxins and poisons faster. In case of chemical poisoning (while painting something) or if a person has inhaled smoke and a burning smell, it is recommended to drink a glass of low-fat cream, which limits the effect of harmful substances on the body more effectively than plain milk.
Thanks to amino acids that stimulate the release of serotonin, mood will improve, endurance and performance will increase, and sleep patterns will normalize. Serotonin also helps get rid of depression and reduces cravings for sweets and simple carbohydrates.
Cream in combination with hot drinks reduces the irritating effect of caffeine on the gastrointestinal mucosa and protects tooth enamel from plaque formation.
Thanks to lecithin, the product reduces cholesterol in the blood and also affects the condition of blood vessels, protecting them from the formation of new cholesterol plaques.
The obvious benefit of cream is its calcium content, which has a positive effect on the strength of teeth and bones. It is advisable to use cream during periods of increased child growth or in cases of poor posture, since the phosphorus contained in the dairy product will help enhance the effect of calcium on the body.
Heavy cream will help in weight gain not only for athletes, but also for all people suffering from excessive thinness.

Taking a hot bath with cream will help smooth the skin and have a rejuvenating and whitening effect. You can add cream to face masks to smooth out fine wrinkles and soften the skin.

Note: pregnant women can eat cream of any fat content, but only if it is natural milk.

Powdered milk cream is useful because:

give the body energy;
normalize the functioning of the gastrointestinal tract;
strengthen bones;
reduce swelling;
normalize heart rate;
restore memory;
adjust hormonal levels.

Benefits of whipped cream:

strengthening the immune system;
strengthening the nervous system;
increasing the performance of brain cells;
improved mood;
normalization of sleep patterns.

Vegetable cream is not particularly healthy. The only advantage worth noting is the long shelf life.

Whipped cream

Hello, friends! Today there will be an article about one of the most popular, but a little capricious creams for cakes - whipped cream.

Proper decoration and filling of any dessert determines how it will turn out as a result. Whipped cream cream solves this issue; it goes perfectly with most confectionery products:

Layering and decorating cakes with whipped cream, for example, Black Forest cake, Milk Girl and other sponge cakes
Decorating cakes, caps for cupcakes
Fillings for eclairs, layer for pasta

And there are an endless number of delicious things in which I recommend using this delicate cream!

Whipped cream can be made with powdered sugar or sugar.

There are vegetable and natural creams on sale. I’ll tell you honestly that cream based on vegetable cream whips better, doesn’t leak in finished desserts and holds its shape well.

But the composition of such cream leaves much to be desired, so to preserve our own health, we will cook from natural cream. Choose cream for cream with a fat content of 33, 35 or more percent; often the words “for whipping” are indicated on their packaging.

I will describe in detail how to whip cream for cream at home and for how many minutes, with photographs. We will also analyze possible cooking errors, thereby eliminating their likelihood.

So, let's start cooking!

cream fat content 33-35% - 500 ml
powdered sugar - 100 gr. (less can be according to your taste)
vanilla sugar - 5 gr. (possible without it)

You can make powdered sugar yourself. This is easy to do by grinding the required amount of granulated sugar in a coffee grinder or in a blender bowl. In terms of time - in a coffee grinder for 5-6 seconds in a blender for 30 seconds.

Dear friends, I am Olga, the author of this blog. All recipes are prepared by me personally and tested 100%. Therefore, you can be confident in them, feel free to use them in your own creations!

A complete list of my articles is here. I am actively adding new and relevant ones.

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So, I continue the recipe ...

Natural cream is a product with character. Often, even experienced housewives have failures: either the cream turns out to be too liquid, or, on the contrary, it becomes oil.

To prepare whipped cream, you need to consider some points:

The cream needs to be cooled well in the refrigerator, for about a day, no less. I also recommend placing the bowl in which you will beat and the mixer whisk in the freezer for 10 minutes. Then success in preparing the cream is guaranteed to you).
The power of the mixer definitely matters. I beat this cream with a regular hand mixer with a power of 800 W. You focus on the capabilities of your mixer.
Below, for each stage, I will describe two options for time and speed - the first is for a powerful planetary mixer, and in brackets I will indicate the second option - for a weaker manual one.
If you have a choice, it is better to beat with a low-power hand mixer.

Now combine the cream, caster sugar and vanilla sugar (optional) in a mixing bowl.

Mix everything with a silicone spatula and start beating for 2 minutes at 3rd speed of a planetary mixer (or at medium speed of a hand mixer).

And then switch to speed 5 in the case of planetary (or maximum in the case of manual) and continue beating for another 4 or (6-8) minutes, respectively.

At the beginning the cream will be liquid, ignore it and keep whisking, it will thicken later.

If you did everything correctly, you will get an airy cream with soft peaks.

It can even sit on the mixer whisk like this.

But this is optional. The main thing is to carefully monitor the consistency of the cream when whipping. In fact, it's better to underbeat it a little rather than overbeat it, because if you overbeat it, it can turn into butter.

Whipped cream made from milk and butter

This delicacy turns out tender, airy, and its taste cannot be distinguished from store-bought whipped cream. Moreover, in this recipe you can adjust the caloric content of the mass, so you can make a dessert that will not harm your figure.

Composition of ingredients

To make a delicate delicacy, you will need to prepare the following set of products:

milk – 400 ml;
butter – 380-400 g;
powdered sugar – 100 g.

For the recipe you need to choose milk with a fat content of 2.5%. As for butter, the calorie content of the entire dessert depends on its quantity. So for those who are watching their figure, it is better to reduce the amount of this ingredient.

Step-by-step cooking process

To make the mass elastic and hold its shape for a long time, it is important to cool the oil well before cooking it. To do this, it is advisable to keep it in the refrigerator for about 30 minutes.

Otherwise, the process of preparing the sweet mass consists of the following algorithm of actions:

Frozen butter should be grated.
The resulting shavings should be combined with milk in a small saucepan and placed on a minimum flame.
The mixture must be heated until the butter is completely melted. Then the mixture should be poured into a mixer bowl or a bowl with high sides. It must be beaten at maximum power for about 3 minutes. During this time, the milk and butter should mix together.
The resulting mixture should be refrigerated for 8 hours, or preferably overnight. After the allotted time, it must be beaten with a mixer at maximum power for about 10 minutes. During the process, you need to add 1 tsp to the treat. powdered sugar. As a result, the mass will become more dense and increase in volume.

How to serve a dish

The finished dessert needs to be placed in bowls, and you can give it various shapes using a pastry bag or a syringe with nozzles. It’s better to decorate the treat with pieces of fresh fruit, berries or chocolate chips.

How to make whipped cream

Options for whipped cream for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla or protein. To ensure that the cream always turns out homogeneous, tasty, and does not spoil the cake, you must 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 beating at low speed;
Beat the mixture for at least five minutes.

Which cream is best for whipping?

To obtain a stable and airy mass, you must use cream with a fat content of 33%. If you take 10 or 20 percent, you won’t achieve a positive effect just by beating. You will have to add special thickeners, stabilizers or gelatin, but you can forget about a good appearance and tasty cream. Compared to those that contain chemical additives, it will not be cheaper than more expensive thick natural cream.

How to thicken whipping cream

Why doesn't the cream whip? Often the reason is simple - it is insufficient fat content of the product. The main rule: to prepare whipped cream for a cake, it must be fresh, of high quality, with a fat content above 33%. To thicken the creamy mass using natural ingredients, you can add gelatin, a teaspoon of lemon juice, and egg white.

How to whip cream with a blender

If you don't have a mixer, use a blender. Start beating at low speed, then after a minute switch to medium speed. When using a blender, you need to take into account that you cannot use high speed - the mass can be “overbeated”, they will begin to separate. Cooking time depends on the power of the blender.

A mixer is the most suitable device for making cream. Before use, place the attachments in the freezer for ten minutes (cold conditions promote rapid thickening). Start beating 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.

How to prepare cream if there are no electronic “helpers” at home? A fluffy mass for preparing desserts can be obtained manually with a whisk. Stir thoroughly until the sugar is completely dissolved. It is necessary to beat in small portions at an intense pace to achieve the desired thickness. How to cook, step-by-step video, photos, see below.

How to make cream for a cake from cream?

If you know the basic subtleties, even novice confectioners can make cream for a cake from 33 percent cream.

Cream of the required fat content must be extremely fresh and well chilled.
Cool the mixer attachments further before using them by placing them in the freezer for 30 minutes.
The cream for the cake is sweetened with 33 percent finely ground powdered sugar, which dissolves quickly and does not settle the fluffy creamy foam.
Heavy cream can be combined when preparing cream with sour cream, condensed milk, butter, cottage cheese, and yogurt.
For aroma, vanilla or other flavorings are added to the cream.

Whipped cream cake cream - recipe

Butter cream for the cake, the classic recipe for which will be presented in this section, will perfectly complement traditional sponge cakes, which are preferably additionally soaked in sweet syrup or other more original impregnation. This creamy layer harmonizes perfectly with fresh and canned fruits and berries.

cream 33% – 0.5 l;
powdered sugar – 5 tbsp. spoons

Cool the cream, pour into a chilled bowl, beat with a mixer, adding sifted powdered sugar in the process.
Keep the mixer speed low for the first minute of beating, and then beat the product at high speed for another 6 minutes.
The finished whipped cream for the cake adheres well to the whisks and does not flow out of the dish when it is turned over.

Cream and cottage cheese cream for cake

Cake cream made from cottage cheese and cream 33 percent can be used for layering cake layers, leveling the surface of a dessert under mastic, or used for laconic, simple decoration. The cottage cheese should be soft, ideally with minimal moisture and always fresh, no more ripe than three days old, which will prevent the whey from separating.

cream 33% – 0.5 l;
cottage cheese – 400 g;
granulated sugar or powdered sugar – 150-200 g;
vanilla or vanilla sugar - to taste.

Cottage cheese is mixed with sugar and vanilla, punched to a creamy texture with a blender.
Beat the chilled cream with a mixer until it reaches a fluffy, stable foam.
Cottage cheese is mixed into the creamy base in several steps.
The prepared thick curd and butter cream for the cake is used for its intended purpose.

Cream and condensed milk for cake

Soft cake cream with cream for soaking cakes made from biscuit, shortbread or honey dough can be prepared with the addition of condensed milk. Both classic condensed milk and boiled milk are suitable, which should be added to the creamy foam in small portions, each time stirring the mass until smooth.

cream 33% – 0.5 l;
condensed milk – 400 g.

Cool the cream and condensed milk well in the refrigerator.
Pour the cream into a whipping container and process it for the first minute with a mixer at the lowest speed.
Continue beating the product at high power for about another 5-7 minutes.
Gradually add condensed milk to the creamy foam, continuing to beat the cream at medium speed.

Cream cheese for cake with cream

The prepared cream from mascarpone and cream for the cake holds its shape perfectly, does not flow, forms magnificent patterns when decorating the dessert and has a perfect delicate, melt-in-your-mouth taste. Instead of mascarpone, use any natural soft and smooth cream cheese of proven quality.

cream 33% – 200 ml;
cream cheese – 600 g;
powdered sugar – 200 g;
vanilla - to taste and desire.

Add sifted powdered sugar to the cream cheese and beat with a mixer until smooth and fluffy.
The cream is whipped separately and mixed into the sweetened cheese, or poured into the cheese base and processed with a mixer until the mixture is fluffy and homogeneous.
If desired, add vanilla flavoring to the cream while whipping.

Sour cream and cream for cakes

Sour cream for cake is a budget and affordable option for impregnation or decoration for desserts with cake layers of different compositions. Sour cream, like cream, must have a high percentage of fat content and must be chilled. It can be pre-mixed with a thickener or weighed in gauze for 24-48 hours in the refrigerator.

cream 33% – 200 ml;
sour cream – 600 g;
powdered sugar – 150 g;
vanilla - to taste and desire.

The sour cream is weighed out to drain excess whey for a day or two in the refrigerator.
Place weighed sour cream and powdered sugar into a whipping container and pour in cream.
Beat the cream ingredients initially at the lowest speed, and then gradually increase the speed to maximum.
After the cream has acquired stability, you can use it for its intended purpose.

Custard with cream for cake

Creamy custard for a cake is often prepared as a layer for layered Napoleon cakes, when preparing honey cake and many other cakes. In addition, this cream can be served as an independent treat, supplemented with fresh berries, slices of canned or fresh fruit, and nuts.

cream 33% – 450 ml;
yolks – 5 pcs.;
sugar – 100 g;
corn starch - 3 tbsp. spoons;
butter – 4 tbsp. spoons;
vanilla extract – 1.5 teaspoons;
salt – 1 pinch.

The cream is mixed with sugar, salt and heated with constant stirring until almost boiling, but without letting it boil.
Grind the yolks with starch, gradually pour the hot cream mixture into them.
Heat the cream over the fire while stirring until it thickens and bubbles appear for about a minute.
Stir in vanilla and butter until it dissolves.
Rub the cream through a sieve until smooth, cool under cling film.

Cream and butter for cake

Thick buttercream for decorating a cake or leveling its surface before applying mastic and decorative elements can be prepared with butter and condensed milk. The resulting substance does not have a pronounced oily taste, but is characterized by a moderate degree of sweetness and a subtle pleasant aftertaste of condensed milk.

cream 33% – 200 ml;
butter – 300 g;
condensed milk – 150 g;
powdered sugar – 100 g.

Beat the chilled cream to soft peaks, adding powdered sugar in two additions.
Beat softened butter at room temperature until fluffy and white.
Add condensed milk to the butter in small portions and beat with a mixer until smooth.
Combine the butter and cream base, beat the whipped cream to decorate the cake until it has a dense and thick texture.

Cream for cake with gelatin

Butter cream for the cake, the recipe for which will be presented next, will ideally complement classic or chocolate sponge cakes and will harmoniously combine with berries and fruits added between the cakes. By combining cream with dissolved gelatin, it will be possible to stabilize the texture of the impregnation, making it denser and suitable for decorating desserts.

cream 33% – 0.5 l;
water – 70 ml;
gelatin – 5 g;
powdered sugar – 70 g;
vanilla.

Gelatin is soaked and dissolved in water, allowed to cool.
Beat the chilled cream to stiff peaks, adding powdered sugar and vanilla at the end.
Gradually pour in jelly water, continuing to beat the creamy mass, until the cream is homogeneous.
The finished cream is used immediately, without allowing it to harden.

Cream ice cream with cream for cake - recipe

Cream cake filling with cream will transform any, even the most unsightly, cake layers, giving the dessert a special zest and a unique creamy taste. Such a delicate, airy cream is only suitable for layering sponge cake or puff layers. For decorating the surface of a dessert, its structure is liquid and not stable.

cream 33% – 350 ml;
milk – 250 ml;
egg – 1 pc.;
granulated sugar – 120 g;
butter – 70 g;
starch - 2 tbsp. spoons.

Beat the egg with sugar.
Add starch, and then milk brought to a boil, vigorously stirring the mass with a whisk.
Add butter to the hot custard base and let it cool under the film.
Whip the chilled cream until foamy and mix into the custard in portions with a mixer.

Natural sweeteners for cream

In addition to choosing the right cream, you will also need granulated sugar. Thanks to its absorbent properties, it absorbs some of the liquid, making the final product thick and fluffy.
As a result, you will get a syrup of high viscosity with elastic walls and small air bubbles. If desired, you can use both beet and cane sugar, as well as powder based on these products.
Confectioners recommend sweetening cream with powdered sugar, which must first be sifted in order to increase the volume of the final composition by 1.5-2 times. Powder is added halfway through the beating process.
In cases where the cream is sweetened with sugar, it must be mixed in at the initial stage. This move will allow the crystals to quickly dissolve, as a result of which the granules will not crunch on the teeth.
Professionals in their field unanimously say that you should not add date and coconut sugar to whipping cream. If you violate this recommendation, the mixture will turn out to be heterogeneous and aesthetically unattractive.
Natural liquid honey can be used as a sweetener. In this case, mix it in long before you start beating (3-4 hours). Honey is added to cream preheated to room temperature, then the mixture is stirred until smooth and placed in the refrigerator for 1 hour. Only after this can you start whipping.
As for maple syrup, it should be added in moderation. Initially, the composition will not seem too sweet to you, but after a certain period of infusion it will acquire a cloying shade. The product is added after whipping the cream with a spatula, the amount depends on individual preferences (usually 3 teaspoons per 100 grams of composition is enough).

There are often cases when cream cannot be whipped for unknown reasons. Natural thickeners will come to the rescue, which can be lemon juice, a special bulk composition, gelatin, protein (quail or chicken, it doesn’t matter).

Gelatin

The product is added in an amount of 5-7 grams. for 250 ml. cream. Prepare before stirring in gelatin. Pour the composition with purified water in a 1:1 ratio, wait until the granules swell, heat in the microwave or in a water bath until completely dissolved. Next, strain in a convenient way, begin to slowly pour into the cream, while simultaneously whipping the mixture with a mixer at minimum power.

If desired, you can dissolve the gelatin directly into the dairy product. To do this, separate 1/3 of the cream, add gelatin to it, and wait until it swells. After this, combine the composition with the two previous sections, beat with a mixer into a homogeneous mass. It is important to remember that the lower the fat content of the cream, the more gelatin you will need to add thickness. Experiment.

Lemon juice

The main advantage of this method is that the composition makes thick even those creams that have low fat content (10-25%). The main thing is not to violate the proportions: 225 ml. cream you need 1 tablespoon of lemon juice, which must first be strained.

Add the squeezed liquid directly during the beating process, while constantly working with the whisk/mixer. Don't try to pour in the juice right away, do it gradually.

Cream thickener

In the “Grocery” section you will find a special bulk composition that will help make the cream thick. As a rule, the product is produced in paper packaging weighing 10-12 grams. The thickener consists of starch and powdered sugar. According to the manufacturer, 10 g. There is enough mixture to beat 250 ml. cream with a fat content of 23-33%.

The technology of use is quite simple: add the product in small portions, while simultaneously whisking the mixture with a mixer or whisk. At the end of the procedure, leave the container to infuse for 5-10 minutes, use as intended.

If low-fat cream is used for whipping, the amount of bulk thickener should be increased to 15 grams. for 250 ml. milk composition.

Protein

Separate the chicken or quail protein from the yolk, place it in a bowl and put it in the refrigerator, let it stand for about a quarter of an hour. Whisk in a convenient way, add to the pre-whipped cream, process the mixture manually for 1-2 minutes, giving the mass homogeneity.

To get the perfect whipped cream, you must first select the initial composition. It should be fatty (20-35%) and fresh. Sweeten the mass with powdered sugar, add thickness with natural ingredients (lemon, protein, gelatin).

Whipped cream

What I value most in desserts is naturalness. Everything in the decor or filling should be harmoniously combined not only in color, but also in taste. All kinds of sugar beads and plastic figures may look great on a birthday cake, but let's face it, most often they end up on the edge of the plate because guests are afraid of breaking their teeth on them. Therefore, the best cake decoration is whipped cream and fruit. Today I will tell you how to whip cream correctly, what whipping product to choose, what mistakes can be easily avoided during the process.

Heavy whipping cream (33%) - 500 g. I used the product (Russian production, the label says “whipping cream”)
Powdered sugar - 70-100 g (to taste)
Vanilla extract (optional) - 1 tsp. (or vanilla sugar half a small bag weighing 10 g)

How to make whipped cream (recipe with step-by-step photos)

Natural cream is a very capricious product, so every little detail is important when working with it. Even experienced housewives may encounter the fact that the cream does not whip or, on the contrary, turns into butter. How to whip cream and sugar correctly to make a delicious cream?

The first thing I recommend doing is placing the mixing bowl and beaters in the freezer for 15 minutes. If the cream is warm, you can pour it into a bowl and put it in the freezer.

Powerful food processors, which can turn cream into butter in a matter of seconds, are not suitable for whipping. Use a hand mixer with a power of 350-400 W, and turn on medium speed (for example, I have a BOSCH hand mixer with a power of 350 W, I beat first at 2 speeds, then increase to 3, never reaching the maximum fourth). At the very beginning the cream will look liquid, but as you whip it it will begin to thicken. Literally in 4-5 minutes (time depends on the power of the mixer) you will see soft peaks. I completely immerse the whisks in the cream and hold the bowl at an angle, then move the whisks over the entire mass of the cream until it thickens (at this moment I begin to add powder).

Once you see whisk marks on the surface of the cream and feel the mixture getting thicker, stop the mixer. Sift the powdered sugar into a bowl. Its quantity depends on your preferences, so add 50 g and taste it. Then add a little more if needed.

It is recommended to sift the powdered sugar to break up the lumps in it.

After adding the powdered sugar, it will take another 5 minutes to beat the cream into a thick mass. In total it takes me 8-10 minutes.

Delicious whipped cream is ready to eat! Use it for desserts, decorating cakes and cupcakes, as a complement to fresh berries and fruits. Bon appetit!

Harm of cream

And although cream is certainly a healthy and valuable product, its use in food also has its limitations. And these restrictions are often associated with the high fat content of the product:

High calorie content is a characteristic feature of cream. Due to this, consumption of them in large quantities by people with obesity, diabetes mellitus and high cholesterol levels is not allowed. However, this does not mean that you should give up a small portion of this product, for example, in coffee drinks.
Not allowed for use by people with protein intolerance.
If the cream is stale, then it is dangerous for people with gastritis and liver problems.
It is not recommended for use by children under three years of age, as their stomachs are weak to absorb the product.
You should not overuse cream to avoid problems that normal amounts of cream help to cope with (blood cholesterol levels).
From a medical point of view, a product such as dry or vegetable cream is not healthy due to the content of trans isomeric acids that adversely affect the body.
Under the influence of high temperatures when heating milk and sterilization, calcium, vitamin C and phosphorus are destroyed. At the same time, they turn into chemical compounds that are poorly absorbed by the body. This means that exclusively fresh or pasteurized cream brings the most benefits.

Why doesn't the cream whip?

Let's look at common mistakes when working with natural cream:

low fat content of the product

For making cream, buy only those creams that have the inscription “For whipping” or any cream with a fat content of 33% or higher.

Only chilled cream whips well, so you can put it in the freezer for 10-15 minutes before whipping.

the cream separates when whipped

If the cream separates and turns into butter, it may mean you over-beat it and beat it too hard. Don’t be upset and don’t even think about throwing away “spoiled” butter and cream! Simply add a few tablespoons of cold cream, stir, and after a few seconds begin whisking gently.

the cream does not hold its shape in decorations on cakes and pastries

The whipped cream is not whipped enough, you still need to work with the mixer, achieving distinct marks on the surface of the mixture.

Cream calorie content 20 percent per 100 grams

The calorie content of cream is 20 percent per 100 grams: 206 kcal. In 100 g of product:

2.78 g protein;
20 g fat;
3.65 g carbohydrates.

Read: Calorie content of boiled potatoes with butter

Medium fat cream is extremely healthy. This product is recommended to be included in the diet to restore strength during heavy physical and mental stress. With regular consumption of 20% cream, the functioning of the nervous system is normalized, the condition of nails, hair, bones, and blood vessel walls improves.

What cream should I choose for the cream?

There is always whipping cream in my refrigerator; I buy it very often to treat my family. They can be used to layer sponge cake layers, serve with waffles, add grated chocolate, fresh fruits and berries and eat as a dessert.

If we talk about manufacturers, I can highlight the following TOP 3, the cream of which I really like in my work:

Parmalate 35%

Very expensive and considered the best (but I have a different opinion). Everyone rave about how thick they are, but I don't like the fact that they contain cornstarch. Along with carrigian, corn starch acts as a thickener, so the cream is thick, not because it is naturally fatty, but simply because it is properly flavored with starch. It turns out to be some kind of deception. Of course, you can’t taste the starch at all, and it whips up well, but still.

Petmol Company 33%

The product is high quality and will never let you down. They are expensive, but you don’t mind buying good products, especially when it comes to a holiday, and you need the cream for the cake to be 100% perfect. If you are just getting into confectionery and don’t want any punctures, you will make the best cream with this cream.

Whipping cream “Lakomo” 33%

Excellent product in terms of price-quality ratio. In stores in our city (in Auchan) they sell for 120 rubles per 500 ml. The cream has a convenient packaging in which it is convenient to store and use the cream, thanks to the screw-on lid. Excellent whipping, pleasant taste and aroma.

At the end of my review, I also want to talk about the cream that is intended for whipping - vegetable cream. The most common of them are: Vilpak and Shantipak (look at the photo).

There is an ambiguous attitude towards them (as well as towards everything unnatural). They whip up perfectly, but there is no information on how safe they are for health.

I wish you good luck with the cream and desserts made with it! Share information about what cream you like, what companies you prefer?! I will be glad to receive comments, your feedback and feedback on the recipe.