Whipped cream is sometimes called Chantilly cream, attributed to the legendary François Vatel. But the first reliable mention of this dessert dates back to the 18th century. Selected chefs owned the secret, and the most skillful hands whipped this cream. Now in any home kitchen you can prepare a fantastic, lush delicacy worthy of kings.

Natural cream is a capricious product. When working with them, every little detail is important.

• For home cooking, choose cream with 33 percent fat content. A less fatty product is more difficult to whip, and 38 percent is more often used in production.
• After purchasing, the package of cream is cooled in the refrigerator for at least 4 hours to 4 - 6⁰C.

It is impossible to quickly cool the product in the freezer, as it will immediately freeze and churn into butter. For the same reason, you should not lean the packaging against the back wall of the refrigerator.

• Keep the clean, dry bowl and whisk in the refrigerator for at least 30 minutes. Before use, the container must be wiped from condensation.
• Before starting work, you need to knead the cream package a little with your hands or shake it so that the liquid in it becomes homogeneous. It often happens that the cream on the surface becomes a little thicker than on the bottom, although a film of fat has not yet formed on it.
• You can whip the cream with a hand whisk. Work begins with slow circular movements from the center of the bowl, and then gradually increase the intensity and amplitude of the movements. It is better to keep the dishes at an angle - this will allow the cream to circulate additionally.
• Beat the product in portions of about 200 ml in one bowl. With a larger volume it is more difficult to get a stable result.
• If there is a noticeable whisk mark left on the cream, it means it has been whipped “to soft peaks.” In this form they are already used in some recipes. After a minute of active work, the marks on the surface stop spreading, and strong, sharp peaks rise behind the rim. There is no need to beat longer.
• You can check the readiness of the cream by turning the container over. The result is ideal if nothing leaks.

If necessary, natural whipped cream can be stored in an airtight container in the refrigerator for no more than 10 - 12 hours.

Whipped cream made from 20% cream

Drinking cream with less than 30% fat content is difficult to whip, since it is the fat that stabilizes the cream. To beat a product containing only 20 percent fat, you will have to lower the temperature of the product, tools and environment as much as possible.

1. If it is possible to regulate the temperature in the refrigerator, you need to lower it to 1ºC.
2. Cool the cream, utensils and whisk to this temperature.
3. Prepare ice and fill a wide container with it. You can pour some ice water into it.
4. Place the container with the cream in ice and beat the cream slowly at first, and after 2 minutes increase the speed.
5. Place the thickening mixture in the refrigerator again for 10 - 15 minutes.
6. After this, continue beating until done.

Simple recipe with a mixer

Even at home, cream is rarely whipped by hand. Most often they use some kind of kitchen appliance. You can choose a mixer or any machine with a whisk attachment. Optimal power 350 – 400 W.

You won't be able to whip cream with a blender with a blade attachment.

1. Cream and utensils are cooled according to all rules.
2. They start working at low speed so as not to detect the cream, that is, so as not to provoke its separation into butter and whey. For the same reason, it is better to avoid powerful food processors.
3. The process takes from 3 to 7 minutes.
4. If the cream is clotted and a layer of butter has formed in it, you can add a few tablespoons of cold liquid cream and whisk gently again.

With powdered sugar

Most recipes call for sweet whipping cream. Granulated sugar grains do not have time to dissolve during the preparation of the cream, so powdered sugar is used for it.

For 500 ml cream:

• 100 – 150 g of powdered sugar;
• 5 g vanillin.

If desired, you can add 40 ml of rum or liqueur.

1. Whip the cream to soft peaks.
2. Sprinkle them with powdered sugar through a sieve and mix with a whisk.
3. Repeat until you run out of powder.
4. Add flavorings and whip the cream into a strong foam.

Cooking with gelatin at home

For cakes, whipped cream can be stabilized with gelatin. The decorations on the cake will hold firmly and will not “float” from the heat during tea drinking, even if you use low-fat drinking cream. To prevent the cream from having an unpleasant aftertaste from gelatin, you can add liqueur, rum, vanilla, berry syrup, and cocoa to it.

For 150 ml of cream you will need:

• 6 g gelatin;
• 40 g powdered sugar;
• 40 ml water.

Flavoring additives and food coloring are added as desired.

1. Gelatin is soaked for half an hour according to the instructions on the package. After this, excess water must be drained. On the contrary, the water should not be drained from instant gelatin.
2. Place the container on the fire and pour a third of the cream into the gelatin.
3. Heat until the gelling composition is completely dissolved, without allowing the liquid to boil.
4. Cool the mixture to room temperature.
5. Cool the remaining cream and beat until soft peaks form.
6. Add powdered sugar and all necessary additives.
7. Beat the cream until tender, to strong peaks.
8. Until the gelatin “sets”, pour it into the cream in a thin stream, without stopping whisking.
9. Immediately apply the composition to the cake and smooth it with a spatula or pour it into molds and refrigerate.

To pipe such cream from a pastry bag, you need to keep it in the refrigerator for 4 - 5 hours.

From dry cream

Properly diluted dry cream is whipped into a strong, dense cream, and its taste is not inferior to natural ones.

• 250 ml milk;
• 100 g dry cream.

Any additives are possible, as is the case with natural cream.

The special powder for churning is already slightly sweetened; you need to dilute it with milk according to the instructions on the package. Powdered sugar is added to regular dry cream only when the mixture begins to thicken.

1. Cool the milk to 3 – 5ºС.
2. Mix with powder using a mixer at low speed.
3. Beat the mixture at high speed for three minutes.
4. Use it immediately or put it in the refrigerator.

Whipped cream for coffee

I want to make my morning dessert quickly and easily. Coffee with whipped cream is ideal. The cream is churned in 3–5 minutes and the coffee is prepared in another 7 minutes. You can save some time by whipping natural 33 - 35% cream the day before. They will “live up” perfectly until the early portion of coffee.

It is not recommended to put cream stabilized with gelatin or egg white on a hot drink. Whipped 20% drinking cream will also melt during serving. Therefore, the best ingredients are chosen for the hot treat.

An easy recipe for making whipped cream with Viennese coffee:

• a shot of espresso;
• 20 g dark chocolate;
• 50 – 80 ml chilled cream;
• 50 g powdered sugar;
• 5 g vanilla;
• sugar in coffee as desired.

Coffee can be prepared any way you like, in a Turkish coffee pot or a coffee machine. It is important that it is hot.

1. Beat the cream at low speed until soft peaks form.
2. Add powdered sugar and vanilla. Beat the cream until ready.
3. Grate the chocolate or melt it in a water bath and stir it into the coffee.
4. Spoon the cream onto the hot drink or pipe it from a pastry bag in a circular motion.
5. Sprinkle with grated chocolate.

Now there are no secrets left for you in making whipped cream. Feel free to make them in your kitchen and delight your family with delicious desserts.

If you follow some simple rules, your whipped cream will turn out fluffy and will not settle. Firstly, the cream must be very fat. It is recommended to buy cream with 33% - 35% fat content. Secondly, the whipping tool, utensils, and the cream itself must be very well cooled. Some housewives pour the cream into a clean, dry container and put it in the freezer for a while along with a whisk, so everything will cool down at the same time and be ready for further action. Thirdly, powdered sugar should be added gradually, in small portions, and only after the cream has already been whipped into a fairly stable foam. In addition, it is advisable to sift the powder or rub it through a sieve so that there are no lumps in it. And fourthly, we start beating at low speeds and gradually increase to maximum speed, and when we finish beating, we proceed in the reverse order. There is another important point to remember - be careful not to overbeat the cream, otherwise it will separate and turn into butter. But it’s also bad to under-beat the cream - the cream will quickly settle and the moisture will peel off from it.

Let's summarize:

Choose the right cream (minimum 33% fat content);
All tools, dishes, and the cream itself are cooled very well;
We begin to beat at low speeds, gradually increasing the speed to maximum, and when finished, proceed in the reverse order;
Sift the powdered sugar and add a little at a time after a fairly stable foam has formed;
We make sure not to overbeat the cream or, conversely, underbeat it.

Process description:

If you use store-bought cream, then the contents of the package must be shaken very well, since part of the cream (the fattest) usually “collects” in the corners of the package, and the liquid part turns out to have a percentage of fat that is insufficient for whipping. Therefore, you need to carefully empty the package of all contents.
- Pour the cream into a container and put it together with the whisk in the freezer so that everything cools well. Some sources recommend keeping the container on ice during the whipping process, but this is not a necessary condition. Unless in the summer, when it is very hot, you should adhere to this recommendation.
- We begin to whip the cream, taking into account the rules mentioned earlier. We look carefully - quite quickly the whisks will begin to leave marks (ripples) on the surface of the cream. When the ripples become clear and one circle does not spread to the next, we begin to add vanilla sugar ground into powder and powdered sugar. We take powdered sugar at the rate of: 1 teaspoon per 200 ml of fresh cream and another 1 teaspoon in addition to the total amount of cream.
- We continue to beat and carefully monitor the degree of readiness, as it is important not to miss the moment. The ripples should disappear and the mass should become loose. You can check with your finger - if the hole does not close from your finger, the mixture is ready.

In addition, there are special thickeners for cream on sale, as well as special creams that already contain a thickener, although, it should be noted, many housewives prefer homemade cream to store-bought ones. Thickeners are added during the beating process, when the mass is almost ready.

Cream is stored in a cool place without loss of consumer qualities for 36 hours. But the storage location should be chosen based on the fact that cream absorbs odors very well - it is better not to leave it next to smoked sausage. ;)

Good luck with your experiments!

Even experienced housewives are not immune from failure.

The cream must have at least 30% fat content, otherwise it will not go astray. Is it possible to whip 20% cream? How to whip cream 10%? This kind of cream does not whip, it is too liquid. Theoretically, you can whip cream with a lower fat content (20%), but the volume and taste suffer greatly. You can add gelatin or eggs to this cream, but it will no longer be pure whipped cream. The 30% ones come across as thick as sour cream, or quite pourable and outwardly not much thicker than the 20% ones. According to some observations, thinner heavy cream whips better.

The cream should be cold, very cold, but not icy and certainly not frozen! If the cream is frozen or warm, then separation will occur when whipping. Serum and oil are obtained! There’s nothing you can do about this, you can throw it away (You shouldn’t put the cream on the far wall of the refrigerator - it can freeze and the result will be disastrous (Although some recommend putting the cream in the freezer for 15 minutes before whipping. As well as the container in which they will be whipped and whisk there Also, as an option, place the bowl of cream in a larger bowl filled with ice.

If you beat with a mixer then: no more than 200 - 300 g at a time. You need to start with minimal speed, gradually increasing the speed. Turn the mixer on and off gradually, increasing or decreasing the speed. If you immediately turn on the mixer at high speed, in addition to fireworks in a separate kitchen, the butter may whip. Tilt the container of cream so that the rotating blades of the mixer are at the bottom and beat. Do not move the mixer around the container, let the cream circulate on its own.

The debate continues about whether to beat with a mixer or, to achieve the best result, the old fashioned way - with a whisk and by hand. Everyone is absolutely sure of one thing - you shouldn’t whip cream with a blender.

The readiness of whipped cream is determined by eye when noticeable circulation stops. Properly whipped cream should retain its shape and not spread into a scone. However, don't overdo it. By whipping cream for too long, you can again end up with whey and butter instead of whipped cream. The average whipping time for 33% Petmolov cream is 5 minutes, for 38% Valio cream it is 1-2 minutes.

Sugar, gelatin or cream fixer are added after slightly whipping the cream. If you whip cream with sugar, it is better to add powdered sugar. 33-35% cream whips quickly and the sugar does not have time to melt. For 250 ml of 33% cream you need 30 g of powdered sugar. If you add powder before whipping, the cream may not whip. The gelatin must first swell, then heat the gelatin granules until they dissolve, cool and mix with the cream. You can also add lemon juice. Juice 1/4 lemon in 200 ml cream and beat. There will be no foam, but a thick mass, the cream thickens from the acid. Some even recommend buying homemade cream from grandmothers at the market and diluting it with water and then whipping it. For a thick 300 g of cream, use about 120 ml of very cold water.

I wrote everything I found, I hope it will be useful to someone. Once again, these are not my personal observations! I haven’t checked everything myself - I haven’t had time (yet!), only a few points. But, as you know, you learn from mistakes, and until you try it yourself, see it and touch it, you won’t learn anything. The mistakes of others will only help you make fewer mistakes, and your own - to gain experience! I wish you all success and new victories!

P.S: Another interesting way.... in New Zealand almost no Christmas is complete without whipped cream as a garnish for their desserts. Personally, I have never seen such a method of whipping cream without a mixer or blender or a whisk before... they took a simple plastic container with a lid and put cream with powdered sugar in it, and just started shaking this thing. I laughed a little in my heart, but in vain! the result exceeded all my expectations and the cream turned out just right. Now I use this method myself, because I don’t always have a mixer or whisk at hand...

Many housewives try to prepare something tasty and unusual for their relatives for dessert. Many recipes use cream made from cream. However, it is not always possible to beat this product well. Recently, Petmol cream has become very popular. When properly prepared, they whip well. Thanks to this, the cream turns out fluffy and tender.

What is Petmol whipping cream?

Such cream is sold in tetra-pack packages. The volume of one package is usually 500 grams. The product can be stored for no more than 6 months at temperatures from 2 to 25 °C. What does Petmol cream consist of? The composition in this case is classic: cream and stabilizer, which is carrageenan.

The product is manufactured not according to GOST, but according to TU 9222-026-13605199. As for the energy composition, the cream contains:

• 2.08 g carbohydrates;
• 33 g fat;
• 1.9 g protein.

The product is mainly used for making creams.

How to prepare the product for whipping

To prepare the cream, it is better to use Petmol (whipping cream 33%). If you take a product with a lower percentage of fat content, the finished mass will be less thick and tender. 20% and 30% fat content can quickly lose shape. Before cooking, prepare the ingredients.

It is best to whip cream cold. To do this, it is recommended to place them in the refrigerator for 8 hours. Cream cannot be frozen. When whipping such a product, separation may occur. The result will be oil and whey. It is not possible to make a cream from such products.

Do not put cream in the freezer or at the back of the refrigerator. As a result, they may freeze. And the cream from this product will no longer whip up. Some confectioners recommend placing the cream in the freezer for 15 minutes. But no more. Also, the container in which the cream will be prepared should be placed in the cold. Another option for cooling cream is to place the container of the product in a bowl filled with either very cold water or ice.

What to beat with?

Petmol cream, reviews of which are mostly positive, are ideal for making cream. The main thing is to beat them correctly. Many pastry chefs are still arguing about which tool should be used: a whisk, a blender or a mixer. In the first case, the whipping process will proceed more slowly. As for the mixer, this tool is more preferable, as it allows you to regulate the whipping speed.

But using a blender is strictly prohibited. This negatively affects the condition of the cream.

How to beat?

So, how to whip Petmol cream correctly? If you use a mixer to prepare the cream, you should start with minimal speed. It is recommended to whip no more than 300 g of cream at a time. The device should be turned on and off gradually, slowly increasing and decreasing the speed. If this is not done, the product may turn into oil.

During the beating process, the container should be tilted so that the mixer blade is at the very bottom. After this, you can start preparing the cream. Readiness can be checked by eye. If Petmol cream is whipped correctly, the cream retains its shape well without spreading over the surface of the sponge cake. However, you should not overdo it during the beating process. After all, the end result will be oil and serum. The main thing is to know when to stop. Petmol cream whips on average in 5 minutes.

When to supplement?

When whipping Petmol cream, you need to add the remaining components of the cream in time. As a rule, powdered sugar is used to prepare it. It needs to be introduced into the mass by slightly beating it. It is worth considering that cream with 33% fat content whips very quickly. Therefore, using regular sugar is not recommended. He just won't have time to melt.

On average, 250 milliliters of such cream requires 30 grams of powdered sugar. It is not recommended to add the component before beating. As a result, the cream simply will not work.

As for gelatin, it must be soaked according to the instructions so that it swells. After this, the component must be heated until all granules are completely dissolved. When the mass has cooled, it can be added to the cream and whipped.

To make the cream whip even faster, you need to add lemon juice. Acid speeds up the process of preparing the cream. Thanks to this component, the mass will be dense. No foam is formed. For 200 ml of Petmol cream, the juice of ¼ of a lemon is required.

Cheese cream recipe

This cream is ideal not only for decorating cakes, but also for pancakes. If desired, it can be colored using food coloring. To prepare Cheese cream you need:

• 500 ml cream “Petmol” 33%;
• 180 g of creamy, salty cheese, similar to processed cheese, for example “Hochland” or “President”;
• powdered sugar.

Recipe for yoghurt-curd cream

This is another cream recipe, for the preparation of which Petmol cream is used. The process is quite simple. Components you will need:

• 500 ml cream;
• 100 ml yogurt;
• up to 200 g of vanilla curd mass;
• powdered sugar.

Cream must be whipped with powder. The curd mass should be mixed with yogurt. The resulting mixture must be combined with whipped cream. The cream is ready. It can be used to decorate desserts, pastries, cakes, pancakes and strawberries.

Housewives who often pamper their household with delicious pastries know how to whip 33% cream into a strong foam, which cannot be said about novice cooks. To make the cream thick and fluffy, you need to follow some rules, although a lot depends on the fat content and quality of the dairy product. Even experienced pastry chefs sometimes fail.

Pastry lesson

Before moving from words to action, you need to study the theory. Many housewives prepare buttercream for cakes, eclairs, and pastries. Simple and delicious! Cream with a fat percentage of less than 30 is not suitable for these purposes. Choose only a product with a fat content of 33-35%. In this case, success awaits you.

Let's learn the basic rules for making cream from 33 percent cream:

• the cream must be chilled;
• put the dairy product out of the package into a glass or enamel container and keep it in the refrigerator for 2-3 hours;
• keep the whisks of the mixer or blender in the freezer for several hours;
• the room should be cool;
• You can use this life hack: while whipping, place a bowl of cream in a bowl of cold, almost ice-cold water;
• beat the cream for at least 8 minutes;
• do not overdo it, otherwise the cream will turn into butter;
• We begin to whip the cream at minimum speed, gradually increasing it;
• It is better not to use granulated sugar, since its crystals do not have time to dissolve;
• powdered sugar is the ideal option;
• For 100 ml of cream you need to take about 1 tbsp. l. powders;
• dyes or additives are added to the cream after complete whipping.

On a note! Checking the desired consistency of buttercream is quite easy. Look at its surface: the peaks should be soft but stable. You can also invert the bowl of whipped cream. A properly prepared product will not spread.

Buttercream - a confectionery masterpiece

You have already bought cream with a fat mass fraction of 33-35%. All that remains is to turn the dairy product into a delicious cream. Place the cream, whipping container and whisks in the refrigerator in advance. After a couple of hours we start whipping.

Compound:

• 0.5 l cream;
• 3 tbsp. l. powdered sugar.

Preparation:

Attention! Never put the cream in the freezer, otherwise the whey will separate during the whipping process.

Whipped whites: preparation features

How to beat egg whites into a thick foam with a blender? This is the question asked by housewives who decide to prepare protein cream, meringue or glaze to decorate baked goods. First of all, pay attention to the quality of chicken eggs. They must be as fresh as possible. The container in which the egg whites will be beaten must be clean and dry. Even a small drop of water can become a fly in the ointment.

Read also:

On a note! The egg whites must be cooled first. Carefully separate the yolks. When they get into the protein mass, whipping the perfect cream becomes impossible.

Compound:

• 3 pcs. chicken eggs.

Preparation:

Advice! It is better to keep the bowl in the freezer in advance.

On a note! It is better to move the blender whisk in one direction, clockwise. The protein mass will reach the ideal consistency when characteristic grooves remain on its surface from the corolla.

We pamper our household with original desserts

Decided to whip up a cake? Or maybe you want to enjoy some meringue? In any case, you must first prepare the protein-sugar base. You will now learn how to beat egg whites and sugar into a thick foam. Don't forget the tips above. The whites must be cold.

Compound:

• 1/3 tbsp. water;
• 1 tbsp. granulated sugar;
• 3 pcs. chicken eggs;
• a pinch of citric acid.

Preparation:

Advice! Be careful not to let drops of yolk or shell get into the protein mass.

It's no secret that whipped cream is a very tasty and delicate dessert that can easily be prepared at home. However, only special cream is suitable for whipping, the fat content of which should be at least 30%. If you're having a hard time getting your hands on these, I'll show you how to make heavy cream from milk and butter at home.

In general, in industrial conditions it is customary to obtain heavy cream using the separation method, that is, separating liquids of different densities. Cream can be natural, which is obtained from whole milk, and reconstituted - based on dry cream. I don’t mention plant-based ones because I never use them.

Frankly speaking, it is very difficult for me to buy heavy cream in the store that is suitable for whipping. In my recipes I use natural heavy cream with a shelf life of 5-7 days, but it goes on sale extremely rarely (even in hypermarkets it is delivered once a week and it’s difficult to guess when exactly). I don’t take cream in a tetra pack, which can be stored for several months, out of principle - I love everything natural and try to buy products without preservatives (or with a minimum amount of them).

And not so long ago, one of the site’s guests, Zhenechka Derevesnikova (thank you so much!), told me a wonderful way to make heavy cream from milk and butter. At first I was quite skeptical about this method (I couldn’t wrap my head around the fact that butter and milk could become one and then hold their shape after whipping), but I immediately went to check it out. And the result pleased me 100% - now I don’t depend on stores and prepare heavy cream myself, and when I need it.

So, to make cream at home, we only need milk and butter. Take milk of any fat content, but butter - the fattier, the better. No spreads or margarine will work - only high-quality butter (at least 72%). By the way, the fat content of the finished cream can be easily adjusted - you just need to calculate the fat content and proportions of the original products.

For example, if you need cream with 33-35% fat content, take milk and butter in equal proportions. Right down to the gram, accuracy is not so important - +/_ 10 grams-milliliters will not make a difference. Cream with a fat content of about 25% can be obtained from 500 milliliters of milk and 280 grams of butter (you can take 2 times less products if you need less cream). Well, and less fatty (I think there are no problems with them) -15% cream - prepare from 630 milliliters of milk and 175 grams of butter, respectively.

It must be said that the cost of homemade heavy cream is approximately 1.8 times cheaper than store-bought cream (information for residents of Belarus). Isn't that great? In addition, having butter in stock (just buy a couple of packs and throw it in the freezer) and milk (we always have large quantities of it in the refrigerator), you can at any time afford to prepare any dessert that includes heavy cream for whipping.

Ingredients:

Cooking the dish step by step with photos:

To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat and butter is 72%.

Pour 200 milliliters of milk into a small saucepan and add 200 grams of butter there. In general, you can use soft butter (take it out of the refrigerator in advance) or cut it into pieces - this will make the process go faster. However, I don’t bother with this and sometimes use butter straight from the freezer.

Place the bowl over medium heat and, stirring, let the butter dissolve completely. There is no need to boil the milk and butter mixture - just heat everything until the butter melts and floats on the surface. As a result, the mass will be quite hot.

All that remains is to combine the milk and butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. The most convenient and fastest way to do this is in a blender (in which cocktails are made), but you can also try using a high-power hand or stand mixer (this is very important!). Pour the milk and butter (still hot) into the bowl and turn on the blender.

Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a fairly dense foam on the surface.

Pour the prepared heavy cream into a container suitable for storage and let the mixture cool completely. After this, put the cream in the refrigerator for 6-12 hours. I usually make the cream in the evening and leave it refrigerated until the morning. Essentially, after this time, the heavy whipping cream is completely ready. It is quite possible that after refrigeration you will see dense clots on the surface of the cream, but don’t worry - this is normal.