It's better to miss than to kill. Homemade whipped cream - recipe with photos and videos. How to whip cream correctly: useful tips

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 mass 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 Alternatively, place the bowl of cream in a large 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 cake. 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...

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.

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.

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

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.

Cream and utensils are cooled according to all rules.
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.
The process takes from 3 to 7 minutes.
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.

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.

Whip the cream to soft peaks.
Sprinkle them with powdered sugar through a sieve and mix with a whisk.
Repeat until you run out of powder.
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.

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.
Place the container on the fire and pour a third of the cream into the gelatin.
Heat until the gelling composition is completely dissolved, without allowing the liquid to boil.
Cool the mixture to room temperature.
Cool the remaining cream and beat until soft peaks form.
Add powdered sugar and all necessary additives.
Beat the cream until tender, to strong peaks.
Until the gelatin “sets”, pour it into the cream in a thin stream, without stopping whipping.
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.

Cool the milk to 3 – 5ºС.
Mix with powder using a mixer at low speed.
Beat the mixture at high speed for three minutes.
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.

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

Let's summarize:

Process description:

Good luck with your experiments!

Even experienced housewives are not immune from failure.

Every housewife loves to please her household with delicious dishes. To prepare an airy cake at home, you often use whipped cream, which is very easy to make with sugar and raw cream (with the required percentage of fat content). By following simple rules and tips, you can prepare an incredibly tasty delicacy that everyone will enjoy. Find out how to whip cream below.

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.

Whipped Cream Recipes

There are many recipes for whipped cream; preparing this delicacy at home is very simple. They are beaten with sugar, gelatin, lemon juice, protein mass, special thickeners and powdered sugar. The technique is based on the main rule - intensive beating. You can use a blender, mixer or “grandmother’s method” - a fork.

With sugar

Cooking time: 13 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 255 kcal/100 g.
Purpose: for breakfast.
Cuisine: Russian.

Airy cream can be prepared with sugar. It is not recommended to use granulated sugar for cream: it will not dissolve when whipped and will squeak unpleasantly on your teeth. Before adding it, it is ground into powder using a coffee grinder or a classic blender. There are no specific proportions when adding sugar; sweetness is regulated individually.

Ingredients:

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

Cooking method:

Take a cooled container and mixer attachments. Add cream.
Select low whipping speed.
After three minutes, add sugar (gradually).
At the end add vanillin.

With powdered sugar

Cooking time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1000 kcal/400 g.
Purpose: for cake.
Cuisine: Russian.
Difficulty of 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, which will give the cream an exquisite taste. To make the topping at home, you must strictly adhere to the recipe, maintain the recommended proportions and follow the rules for whipping the buttercream (photo), then it will become a real decoration for any confectionery product.

Ingredients:

cream at least 33% - half a liter;
powdered sugar – 50 g;
vanillin – 2 g.

Cooking method:

Place a bowl in the freezer, cool the whisks and cream mixture. At this time, add sugar and vanillin to a container at room temperature and stir.
Chilled cream is whipped at low speed. When they thicken a little, add powder.
If the cream holds its shape or soft peaks appear, stop whipping.

With gelatin

Cooking time: 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 250 kcal/100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

The cream is ideal for any dessert. Pairs perfectly with shortcrust pastry, tartlets, and sponge cakes. Cream is not very high in calories compared to butter filling. To prepare this cream at home, no special knowledge or culinary skills are required. See below for step-by-step recommendations with photos and preparation.

Ingredients:

non-liquid heavy cream – 600 ml;
gelatin – 20 g;
vanillin - pack;
powdered sugar – 45 g.

Cooking method:

Cool the creamy product, stir, gradually add vanillin and powder until thick foam (hard peaks) appears.
Soak a spoonful of gelatin until it swells, heat over low heat until completely dissolved (do not boil).
Combine cream and gelatin, stir, cool.

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.

Mixer

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.

Whisk

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.

Video

Oddly enough, not many housewives know how to make whipped cream at home. And I offer you a recipe on how to properly whip cream for cream. In general, our most traditional cakes are usually those with sour cream, so when it comes to new recipes, housewives begin to wonder how to make whipped cream for a cake. And I will give you some tips that will help you always succeed.

Let me start by saying that some readers of my blog are interested in how to whip 20 percent cream into a thick foam. Some say that Parmalat 23% cream can be whipped. But I haven't tried it. So I strongly recommend using cream above 30 percent fat. Would country cream work? I don’t use them for custom-made cakes, because you never know, but for a homemade cake, why not. It makes almost no difference to me which brand to use - Parmalat, Horeca, Lake Peipsi. The main thing is that they are 33-35%. Previously, there was good French cream and ideal Valio 38%, but due to sanctions we don’t have them in our city.
The cream must be well cooled, that is, it must stand in the refrigerator for at least several hours. The room should also be cool. If you are a beginner, you can also chill the mixer beaters and the bowl in which you will beat - put them in the freezer. And to begin with, you can try whipping by placing a bowl of cream in a bowl of ice water. I did that, it helped.
Many people advise starting to beat at low speed and gradually increasing it. I beat it a little at the beginning on medium, and then on high. Although sometimes it’s immediately big, it doesn’t affect the result. It’s just that if you go straight to a big one, then there will be more splashes.
The most important thing of all is not to beat the cream. Then they will turn into an unpleasant lumpy mass, as they will partially become oil. The working condition of cream is soft peaks, not hard peaks. That is, when they already hold their shape, but are still mobile, they change it (if you made a “peak” on the surface of the cream, then it is not motionless, but begins to fall). You can see the correct consistency in the video below. So beat until soft peaks form, add the powdered sugar and beat a little more, being careful not to overbeat.

Cream from cream 33 percent, preparing whipped cream

I want to immediately clarify that we are preparing exactly the cream for filling the cake. I don’t recommend decorating with natural whipped cream. It’s better to use wet meringue (I’ll write about it soon), or any butter cream.

If for some reason the whipped cream did not work out for you, or it turned out too soft and you are afraid whether the cake will hold its shape, you can always revive it - add 10 grams of gelatin (dissolve in a small amount of water and melt in the microwave. But such a cake must be assembled in a mold, it will be a soufflé)

Products:

Cream 33-35% – 500 ml

Powdered sugar - 50 g (about 3 tbsp.)

Whipped cream cream should not be cloying, because natural cream is a little sweet, so I add just a little powdered sugar. After all, the cake also contains a sweet biscuit and impregnation. You can make it to your taste. I do everything by eye and taste))

Pour the cream into a bowl

2. Beat for a couple of minutes at medium low speed.