It is not very difficult to make the delicious whipped cream, which can accompany the tastiest dessert recipes. you just need know some tricks to get the perfect texture this sweet that everyone likes. And the Cooking Guide helps you with that!
First separate the ingredients, which are only two. Yes, you will only need sugar and cream to prepare this delight. But pay attention to the type of cream: it must be fresh or pasteurized. If you prefer, you can still replace it with cream, which is the same!
Another very important point is the temperature of the cream and the utensils that will be used. Everything has to be cool. So you can put a bowl, preferably metal, and the wire whisk in the refrigerator before making your whipped cream.
Finally, putting your hand into the dough, the question arises whether to beat by hand or in the mixer. Both work well, but when you do the process by hand, you can control the tip of the whipped cream and keep it from turning into butter. Do all this in a large pot, as the mixture will double in volume!
And to find out if everything is ok with whipped cream, we also have great advice. To find out if you have reached the point of your whipped cream, take a spatula with some cream. If it falls, you will have to hit it a little more. Otherwise, your whipped cream is ready!
Now that you’ve learned step by step and a few important tricks to make your own homemade whipped cream without mistakes, how about adding it to recipes that use the ingredient? These desserts from Guia da Cozinha are mouthwatering and will please everyone! Come on?
Nutella® pudding decorated with whipped cream
Time: 1h (+ 2h in the fridge)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 5 eggs
- 1 can of condensed milk
- 1 cup (tea) Nutella®
- 1 and 1/2 cup (tea) of milk
- 3 tablespoons of chocolate powder
- Butter and chocolate powder for greasing and sprinkling
- whipped cream to decorate
Method of preparation:
Beat the eggs, condensed milk, Nutella®, milk and chocolate powder in a blender until smooth. Pour into a 24 cm diameter pan greased and sprinkled with chocolate powder and take it to a medium oven, preheated, in a double boiler, for 40 minutes or until it has solidified. Leave to cool and refrigerate for 2 hours. Remove from the mold, put the whipped cream in a pastry bag with a pitanga nozzle and decorate the pudding. to serve.
Coffee cupcake with whipped cream
Time: 1h10
Performance: 12 servings
Difficulty: easy
Ingredients:
- 1 1/2 cups of warm water
- 1 tablespoon of instant coffee
- 3 eggs
- 1/2 cup (tea) of oil
- 2 cups (tea) of sugar
- 2/3 cup cocoa powder (powder)
- 2 and 1/2 cups (tea) of wheat flour
- 1 tablespoon of baking powder
- 2 cups of ready-made whipped cream
- Coffee beans to decorate
Filling
- 1 can of condensed milk
- 1 tablespoon of instant coffee
- 2 tablespoons of butter
- 1 tablespoon of chocolate powder
Method of preparation:
In the blender, put the water, instant coffee, eggs, oil, sugar, chocolate powder and beat until smooth. Transfer to a bowl, add the flour, baking powder and mix with a spoon. Pour into cupcake molds lined with paper cups and place them on a large baking sheet next to each other. Bake in a preheated oven for 25 minutes or until golden and golden brown. Remove from the oven and leave to cool.
For the filling, put all ingredients over medium heat and stir until thickened. Turn off the heat, let it cool and put in a pastry bag with a pearly tip. Reserve. Place the whipped cream in a pastry bag fitted with a pitanga nozzle and set aside. To assemble, make a hole in the center of the cupcakes and stuff with the reserved filling. Decorate the cupcakes with whipped cream, forming circles. Arrange the cookies on a plate and decorate them with the coffee beans. Leave in the fridge until ready to serve.
Strawberry pavé with dulce de leche and whipped cream
Time: 1h (+ 4h in the fridge)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 2 cans of condensed milk
- 2 cups (tea) of milk
- 200 g of minced milk chocolate
- 2 tablespoons of cornstarch
- 1 1/2 cups (tea) of creamy dulce de leche
- 2 cups of strawberries (chopped)
- 4 cups of whipped cream
- 2 packs of chopped cornstarch cookies (400 g)
- strawberries to decorate
Method of preparation:
In a pan, mix the condensed milk, milk and cornstarch. Put on low heat, stirring until it thickens. Divide the cream into 2 parts. In one of them put the chopped chocolate and mix until completely melted. In the other part, mix the dulce de leche. Let the two creams cool. In the chocolate cream, gently mix the chopped strawberry and half of the whipped cream.
In a large bowl, make a layer of dulce de leche cream, cover with half of the crumbled biscuits and, on top, make a layer of chocolate cream. Repeat the levels. Refrigerate for 4 hours. Put the remaining whipped cream in a pastry bag fitted with a pitanga nozzle and decorate the pavé. Decorate with strawberries and serve.
whipped cream pudding
Time: 2h (+ 4h in the fridge)
Performance: 10 servings
Difficulty: easy
Ingredients:
- 1 liter of milk
- 5 tablespoons of cornstarch
- 1 tablespoon of vanilla essence
- 1 cup (tea) of sugar
- 2 sachets of unflavored gelatin
- 6 tablespoons of water
- 2 cups of ready-made whipped cream
Roof
- Raspberry jelly
- Raspberries to decorate
Method of preparation:
Bring the milk, cornstarch, vanilla essence and sugar over medium heat, stirring, for 10 minutes or until creamy. Remove from heat and let cool. Sprinkle the gelatin in the water and melt it in a double boiler. Mix with the cream until it is incorporated.
Add the whipped cream, mixing gently. Transfer to a decorated and moistened medium form. Refrigerate for 4 hours. Turn out and cover with the raspberry jam. Decorate the pudding with raspberries and serve immediately.
Whipped cream cheesecake with blackberry syrup
Time: 1h (+ 3h in the fridge)
Performance: 10 servings
Difficulty: easy
Ingredients:
Pasta
- 1 1/2 packs of chopped cornstarch cookies (300 g)
- 7 tablespoons of unsalted butter
Filling
- 1 sachet of unflavored powdered gelatin
- 1 can of condensed milk
- 200 g of sour cream
- 1 cup of crumbled ricotta
- 3 cups of whipped cream ready
Syrup
- 1 cup blackberries (or blackberry pulp)
- 1/2 cup (tea) of sugar
- 1/2 cup (tea) of water
- 1 teaspoon of cornstarch
Method of preparation:
For the dough, in a bowl, mix the crumbled biscuit with the butter and line the bottom of a pan with a removable edge of 22 cm in diameter. Bake in a preheated oven for 10 minutes. Remove and reserve. For the filling, prepare the gelatin according to the instructions on the package and blend in a blender with the rest of the ingredients, excluding the whipped cream.
Transfer to a bowl and gently mix 1 cup (tea) of whipped cream with a spoon. Pour over the dough and refrigerate for 3 hours. For the syrup, in a pan, put the blackberries or the thawed pulp, the sugar and half of the water, bring to medium heat until boiling.
Add the cornstarch dissolved in the remaining water, pour it into the syrup and continue stirring until it thickens slightly. Let it cool down. Turn out the cheesecake, cover with the remaining whipped cream and decorate with the cold syrup. Serve immediately.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
