Whipped cream is an excellent airy treat that both children and adults love. The modern gastronomic assortment offers ready-made whipped cream in the form of a balloon, but some do not like it too much because of its overtly perfumed smell and cloying taste. A homemade product is always better than store-bought. You can add your favorite toppings, herbs and spices to it, and most importantly, do not doubt the naturalness of the finished product. Therefore, if your soul asks for whipped cream, you can prepare it in several ways at home.

Whipped cream from ice cream maker

• Heavy cream (at least 30%);
• Powdered sugar;
• Gelatin and chicken egg white (if the cream is low-fat).

How to cook?

1. If you take into account the presence of an ice cream maker, the cream is whipped in the processor. You can sweeten them with white or brown sugar to taste. But it is better to use powdered sugar for their preparation.
2. Using an ice cream maker, you can add a little liqueur or topping of your choice to the cream.
3. The cream cooks evenly in the ice cream maker, so it doesn't have to be too rich. However, it is better to play it safe by adding a little gelatin (about 15 g) and chicken egg white. It should be remembered that whipped cream, if made from a low-fat base, may lose its taste and consistency.
4. You need to whip the cream at minimum speed until a soft, dense foam forms. After this happens, the speed must be increased by one level. Continue vigorous beating until the mixture becomes fluffy. The speed should be adjusted gradually so that your cream does not turn into an oily mixture.
5. When making whipped cream using an ice cream maker, try not to use more than 200-300 g of whipping product at a time.
6. Ready-made whipped cream can be added to various desserts and ice cream, or you can flavor it with berry and caramel toppings, chopped nuts, fresh berries and fruits, and enjoy them separately.

Whipped cream prepared using a mixer

For preparation you will need the following ingredients:

• Heavy cream (33%-35%);
• Sugar or powdered sugar;
• Whipped cream fixative, egg or gelatin;
• Vanillin and spices to taste.

How to cook?

1. When making whipped cream using a mixer, you must adhere to the same proportions as for the ice cream maker. The amount of liquid cream should not exceed 300 g.
2. The fattier the cream, the less time should be allocated for its preparation. For cream with 33% fat content, the standard whipping time is 5 minutes, for a product with 35% fat content and higher - 1-2 minutes.
3. It is recommended to start whipping the cream at the minimum speed of the mixer, periodically turning it off and increasing the previous intensity. Ready cream should not spread or lose its shape after serving. Beating must be completed at the moment when noticeable circulation of the substance stops.
4. A flavored dessert can be made by adding whiskey or bourbon, vanilla or anise extract, crushed almonds, and citrus zest to the cream.
5. A prerequisite for successful preparation of whipped cream is the cold temperature of the liquid. The cream should not be frozen, but a product at room temperature will not work either. Otherwise, separation may occur during the beating process, which will lead to the formation of whey. To cool the cream, just before whipping, you can place the bowl in a large container filled with ice. Some people prefer to put the cream in the freezer along with the mixer whisk.
6. Some chefs recommend adding fresh lemon juice to the thick consistency of whipped cream. This way the mass retains its shape and is fixed.
7. You can use a ready-made whipped cream fixative, which is sold in the store. It, like citric acid, gelatin or egg, is added to the cream last.
8. An excellent recipe for an original spread for bread and pie: beat the cream cheese, and in another container the cream with the addition of vanilla, sugar and a pinch of salt. The cream must be whipped until soft, so that the mixture does not become too fluffy. Combine the products and beat again. The mixture will be much thicker and stiffer than regular whipped cream and is best suited as an addition to pies and baked goods.

If oil does form during the beating process, do not rush to throw away the product. Separate it from the whey, heat slightly in a steam bath, beat the oily mixture with a mixer, gradually adding a thickener. This way, over-whipping cream can make an excellent thick buttercream.

Whipped cream prepared with a whisk

If you don't have an ice cream maker and mixer at home, you can whip the cream using a whisk. This will require more effort, but experts say that this is how the cream retains its delicate taste and amazing consistency. You need to whip by placing the bowl of cream at an angle so that the liquid circulates.

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 at home yourself.

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.

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

Use whipped cream to decorate cakes, for example, cakes, fruit and berry pies (Chantilly and go well together), cupcakes, etc.

How to whip cream 33% into a strong foam, make it thick

20 minutes to prepare

5 minutes to prepare

260 kcal per 100 g

How to make whipped cream at home - a recipe for Chantilly cream from whipped cream with powdered sugar into a thick foam.

How to properly whip 33% cream into a strong foam with a blender or by hand with a cake whisk at home - tips and cooking secrets, recipe with step-by-step photographs.

Recipe Ingredients: Whipped Cream

• cream 33-35% fat, pre-chilled – 1 cup;
• powdered sugar – 2-4 tbsp;
• vanilla extract – 1 tsp. (optional).

Whipped cream recipe

Cooking tips

• The bowl must be selected in such a way that it contains all the cream, which will double in volume by the end of whipping. In addition, the selected container must be deep enough, since during the beating process the mixer creates a very large amount of splashes.
• You should not add powdered sugar from the very beginning, otherwise the cream will not whip. It is best to do this after a minute has passed after you start beating.
• We carefully ensure that during whipping the cream does not separate and does not turn into butter with whey. This is a very delicate process, so it is always better to underbeat, otherwise you will have to start all over again with another portion of the product. With a little practice, determining when to stop will become quite easy.
• If you need to whip a larger amount of cream, it is best to divide the product into portions; especially novice cooks should not whip more than one glass at a time.

Hi all. Today I will describe in detail how to make whipped cream for a cake. I will show you all the stages of preparation, tell you about possible mistakes and how to avoid them.

This is one of the simplest cake cream recipes, with a minimum of ingredients. But as always, there are a couple of points worth paying attention to.

There are two types of cream - natural and artificial cream based on vegetable fats. Artificial cream whips perfectly, holds its shape perfectly, and does not melt at room temperature. The most common variants are Vippak and Shantipak. You can decorate cupcakes and cakes with them without fear that the cream will run.

But for ourselves, we take only the best for ourselves. No plant-based cream, only natural milk cream. Fat content should be at least 30%. 33, 35, 38% suit us. That's what it usually says on the package - for whipping.

Very good cream from Parmalat, unfortunately in my city it is very difficult to find any heavy cream, so I take what I have. Usually it's a Village House or something like this

Let's figure out how to make whipped cream at home.

Natural cream is a very capricious product. Every little thing is important here. First, let's look at a few rules.

The cream should be cold, ideally it should stay in the refrigerator for a day. For best results, it is better to put the whisks and mixer bowl in the freezer for 15-20 minutes. This will make the cream faster. It is necessary to start whipping at low speed, gradually increasing it. Be sure to use powder, not granulated sugar.

Ingredients:

1. 500 ml. cream
2. 50−70 gr. powdered sugar
3. 10 gr. vanilla sugar (optional without it)

Preparation:

Pour cream into mixer bowl

Beat a little at minimum speed. Next, add the powder without ceasing to beat and increase the speed to maximum. Continue beating until soft peaks form. As soon as the cream begins to hold its shape, you should stop so as not to turn our cream into butter. The whipping time depends on the power of your mixer. In powerful combines this takes about 5 minutes, in less powerful mixers about 10 minutes. Here, only through experience can you find out how much you need to beat.

That's it, our whipped cream is ready.

You can use this cream to make a creamy curd cream. To the whipped cream you just need to add cottage cheese, rubbed through a sieve. It is necessary to mix carefully in order to preserve all the airiness of the cream. For this amount of cream you need to add 200 grams. cottage cheese.

If you are faced with the same problem as I was - difficulty in finding heavy cream, then here are a couple of tips on how to make the cream thick. There are two options for this - use gelatin or a special thickener for cream.

Let's look at the first method, with gelatin.

I recommend taking either sheet gelatin, then you don’t have to think about how much water to pour, it absorbs as much as it needs, or instant gelatin from Dr. Oetker. For 500 gr. you need to take 10 g of cream - 15 g. gelatin.

I use instant, since I can’t buy the sheet version in my city. Soak the contents of the bag in hot water, at the rate of 1: 6. Per 10 grams. 50−60 ml is needed. hot water (not higher than 70°, otherwise gelatin will not work). Stir well until the gelatin is completely dissolved. Let cool to room temperature. Next, pour in a thin stream into the already whipped cream, without turning off the mixer. Beat for a couple more minutes to evenly distribute the gelatin throughout the cream. Place the finished cream in the refrigerator for a short time, about 10-15 minutes. Or you can immediately layer the cakes with it; such a cake is best assembled immediately in a ring or in the same form in which you baked the sponge cake. This way, the cream will harden evenly and the cakes will not move in different directions. This means it will remain straight and it will be easier to align it.

I recommend assembling a cake with such cream in a split ring or in a baking dish; the sides of the mold can be lined with acetate film or a thick file, then you can layer the cakes right away.

How to make cake cream thicker using a thickener.

This is a miracle you can find in a store. For 500 gr. We need 2 bags of cream.

Place the cold cream in a mixer bowl and beat at low speed for a minute. Then add powdered sugar and the contents of 2 packets of thickener. Beat at maximum speed until stiff peaks form.

Whipped cream is perfect as a filling for sponge cake, for example, as well as decorating ice cream, fruit dishes, ready-made desserts or coffee. Well, if I have this cream left, I just eat it with a spoon, because it tastes like ice cream.

P.S. In Russia, unfortunately, they do not write the strength of gelatin on the packaging, so it is very difficult to understand how much it will be needed to stabilize the cream. Start with 10 grams; only through experience can you understand how much gelatin of your brand is needed to stabilize the cream.

Bon appetit.

Nothing decorates a cake better than light, airy cream with a delicate taste. Whipped cream is not only a decoration for confectionery products. They are also incredibly tasty. They can be served as a separate dish with fruit. In addition, they can be used to adjust the taste of the cake itself (if, for example, the dough turned out to be too sugary or, conversely, not very sweet). Let's look at the question of how to make whipped cream.

The product has the unpleasant feature that it cannot wait to return to its original form, that is, to a liquid. Therefore, in confectionery factories, emulsifiers, stabilizers, gelatin, and other chemicals are added to cream to stabilize the form. But all this has the saddest effect on the taste. But if you know how to make it, you can get an excellent cream with the consistency of thick foam.

It is very important to choose the right product. There are several types of cream sold in stores. If the package says “For whipping,” most likely, emulsifiers have already been added to the milk.

Ignore these labels - you just need heavy cream. The first rule - and the main secret - of how to make whipped cream at home is a dairy product with at least 30% fat content. You can make the cream yourself. Fresh farm milk should be left to flake off, and after some time you just need to skim off the thick, creamy mass that has formed on top with a spoon. But this way you risk getting real butter when whipping. Therefore, it is recommended to dilute homemade cream with milk.

So, the product has been selected. Now you are faced with the task: how to whip cream into foam? If you start working with a whisk or mixer with a substance heated to room temperature, it will separate into whey and oil. To prevent this from happening, the cream must be properly cooled. And not to the point where ice crystals float in the milk. Just put the jar in the refrigerator for a few hours. In the freezer you can place a whisk or attachments for a mixer, as well as the dishes in which you will whip the cream. In addition, it is worth preparing as many ice cubes as possible.

Before making whipped cream at home, you need to take a wide and deep bowl. Then fill it with crushed ice. Already in this basin we place a vessel in which we will beat the dairy product. It, like the whisks, should be icy. Separately, powdered sugar should be ready and waiting in the wings. This is important: not sand, as it takes a long time to dissolve. And in cold foam it remains sugar crystals. If you don’t have powder, you can prepare it yourself by simply grinding sand or refined sugar in a coffee grinder.

This art - how to make whipped cream at home - also has its own secret. Start beating at low speeds, only gradually increasing the speed of rotation of the whisks. When a liquid foam forms, you can start adding powdered sugar. In no case once, but in small portions, without stopping the beating process. If you plan to add vanilla, cocoa or lemon zest to the cream, you must first mix these ingredients with sugar and then pour into the cream. When the powder has dissolved, you can gradually increase the speed of rotation of the whisks to maximum. Soon the foam will become hard and will no longer slide off the nozzles. Then you need to gradually go to the minimum speed in reverse order and turn off the mixer.