How to whip cream with sugar ?
Dessert / / August 12, 2017
- natural Cream of 15% or 33 %% - ing fat).
- Whipped cream in the form of dry concentrate.
- sugar and agar-agar or gelatin.
- Spices (vanilla, saffron, cardamom, cinnamon).
- Corolla and utensils whipping
- Any kitchen appliances: mixer, blender, food processor.
For many hostesses household chores - a real pleasure.And what are the household chores without the preparation of tasty dishes, especially the dessert?And every third meal is accompanied by incredibly appetizing addition - whipped cream with sugar.I remember, even Carlson of notorious works of Astrid Lindgren always "hunting" for a delicious cake with whipped cream, which my mother baked the baby.Perhaps she knew a lot of whipping cream.Ideally, this light dessert, which can be completely independent, it looks like the air, but at the same time thick, matte in appearance and homogeneous mass consistence.But how to achieve such a result?How to whip cream with sugar, right?There are a few guidelines that will help in t
How to find French chef, "the success meals begins with a proper choice of its main ingredients."Perhaps this can be attributed to the preparation of whipped cream.This cream is the cornerstone of this dessert, and everything else is an addition.Cream must be purchased in the audited stores, where exactly is not known to be counterfeit or stale product.In addition, an important selection criterion should be the fat content of the cream - they should have a fifteen percent, or thirty-three percent.It is because of such heavy cream will air at the same time rich dessert.The cream should be no impurities, and other grains random waste.If caught grains, it is best not to use these creams, and acquire others in the package.
But even 15% -s' cream is very hard to find in stores.Basically ten interest options are presented on the shelves of grocery shelves.This "Merry Milkman" and "Little House in the village."Russian cooks believe that it is the products of the company "Wimm-Bill-Dann" is the most high-quality and trustworthy.But how to whip cream in such cool foam?It's pretty simple: take liquid cream, add them to the tea or tablespoon (depending on the amount of cream), gelatin or agar-agar.Then the mass will become more dense and it is already possible to whip up using the corolla or combine.However, gelatin is added sugar in the proportion of "tablespoon per 250 grams."Spice can be added to a pinch of salt and spices, such as vanilla and derivatives thereof.
How to whip cream - with the help of modern kitchen appliances, or the old fashioned way, whisk in copper or glass container?It turns out there is not much difference.If the hostess knows how to skillfully mix the cream with the sugar using banal corolla, the harvesters and other amenities of civilization will not be relevant.Novice cooks or those who do not have time for a long manipulation of kitchen appliances, you can use a mixer or blender.In a bowl filled with cream, gelatin, sugar, a pinch of salt and vanilla.The apparatus is then switched to mode 1 or 2, depending on the number of revolutions.The steeper the mass of work, if done at a high speed.With the pavilion can also whip cool foam.To do this, you need to make quick circular motion with slopes as "carousel".
Cream can be used not only fresh, because for a long time, the stores sold their powdered substitutes.They are of high quality and good taste data.Trump this product - the ease and speed of manufacture.need liter of milk, a cream package, for example "Ehrmann", as well as sugar packet for whipping cream.Whisk the product can be like a whisk or in a food processor, as you like.How to whip the cream with the sugar?You just need three minutes at high speed whipping cream and milk mass.Within three minutes, the cup will be full of air foam cool white shade.This dessert can be completely independent.You can supplement it with maraschino cherries and most savory dessert - cream, baked in the oven.They are topped with the finest caramel crust.
known TV presenter Julia Vysotsky advises pre-cooling ready cream.She never admits to the air mass settled dessert or spreading in a pot.that is why it is recommended to keep ready the cream in the refrigerator and remove them just before serving.Another rule Julia Alexandrovna - use only natural cream village.They have a high fat content and density, and hence easier whipped with the sugar.In addition, it is natural cream, as opposed to different surrogates and the diluted products to deliver maximum taste and subtle nuances.Natural Cream must be purchased from farmers or private owners in small village shops.There you can check the taste, quality and freshness.
Ready cream can be used as a standalone dessert, and as elegant and tasty addition to meals.For example, many Europeans like coffee that is poured on top of the whipped cream and then put in the oven for a short time.On the surface, the air foam appears appetizing brown crust, which can be sprinkled with chocolate chips or decorate cocktail maraschino cherries.Voila - a Viennese coffee dessert is ready!
12 Aug, 2017