Confectionery wisdom: how to whip cream for a cake

Not all creams are suitable for making cream. Let’s see what aspects you need to pay attention to when choosing them.

The quality of the cream is one of the determining factors in whether it is possible to obtain the necessary consistency of the cream. Unfortunately, it can only be tested experimentally. If you were recommended a specific cream, and it was made by someone you trust in culinary matters, you can listen to the recommendation.

If, in addition to the cream itself, there are thickeners, palm oil, emulsifiers and other additives in the composition, it is better to refuse to purchase such a product. For whipping, look for natural heavy cream.

Only fresh cream whips well, so be sure to check the production date on the packaging. Cream that is not first fresh may separate when whipped.

The cream should be stored in the refrigerator and not in the freezer. In the store, take the cream that is in the dairy department, where the temperature is kept at the optimum temperature for preservation.

fat content

Another characteristic, without which it is impossible to beat a good cream. Only cream with a fat content of at least 30%-33% is suitable for whipping. If you take a low-fat product, then you can turn them into a strong foam only with the help of special thickeners. Of course, this does not mean that light cream is useless in the kitchen. Below we provide a small cheat sheet to help you find the right uses for creams with different fat contents:

The fatter the cream, the faster and easier it whips. For comparison: from cream with a fat content of 33%, a dense consistency will be obtained in 4-7 minutes, and with a fat content of 10% – at least 15 minutes and only with the addition stabilizers.

First, make sure you have a cold container handy. Before whipping the cream, wash the bowl, dry it and put it in the freezer for a few moments.

To prepare the cream, take cream containing at least 33% fat and pre-chill both the cream itself and the dishes in which you will whip it in the refrigerator. If you’re going to use a whisk for whipping, place it in the fridge as well.

Thus, the product and the tools are refrigerated. What to do next? The most important thing is to determine when you need to stop beating. The degree of whipped cream is described in peaks, which are weak, medium and strong. Cake recipes contain instructions on how to whip cream to a consistency. Usually the low and mid peaks act as an intermediate state where additional ingredients are introduced, and the end result is a strong lather.

Take a small amount of cream (no more than 200-300 milliliters) and start whipping. If you need to beat more product, make it into portions. We tell you how to whip 33% cream for cream.

Above we described how to assess the degree of readiness of the cream by passing a whisk over it. But there is another way: turn the bowl of whipped cream upside down – if the foam stays put, the cream is ready. As a rule, depending on the tool used, the cream is whipped for 3-10 minutes.

A mixer is the most convenient and quickest way to whip cream. If you use it, do not beat more than 200 to 300 ml of product at a time. The higher the power of the mixer, the faster you bring the cream to the desired consistency. But do not immediately turn on the device at maximum speed – the cream will scatter in the kitchen. And if you overdo it, instead of airy foam, you can get oil. Work should start with a minimum speed, gradually increasing it. Pour the cream into a deep bowl and place the blender blades near the bottom. During whipping, keep the device stationary, you do not need to drive the blades along the walls of the container.

The experience of many housewives confirmed that the mixer is not suitable for whipping cream, even with a whisk.

Whipping the cream by hand will take more time and patience. It’s not the easiest way, but many cooks consider it the best.

For whipped cream, it is best to use powdered sugar. Since the heavy cream is ready quite quickly, the granulated sugar simply does not have time to dissolve. Vanillin or vanilla sugar can also be added.

Whipped cream will keep in the fridge for no more than a day. You can also freeze the cream, then to thaw it you will have to leave it overnight in the refrigerator.