Whether for those who are starting out in the kitchen, or for those who are already more experienced, there are some techniques that are classic and that are always appearing in everyday dishes and desserts. And whipped cream is one of them. Therefore, we have prepared some tips to help you make the perfect whipped cream with milk cream and make your recipes even more creamy and beautiful. Check out:
Prepare the ingredients
The first step before starting any recipe is to separate and prepare the ingredients and materials that will be used in the preparation.
- In the case of whipped cream, there are only two basic ingredients: sour cream and sugar. And sour cream you already know it has to be.
- An important tip for the preparation of the whipped cream is to leave the whipped Cream in the refrigerator before making the recipe, thus, it is easier and faster to reach the whipped cream point when it is time to beat.
- To keep the temperature of the cream low, you can also use a very common trick among chefs: put the bowl inside another larger bowl with water and ice. Thus, you keep the mixture cold throughout the preparation and it is easier to reach and maintain the whipped cream point.
Pay attention also to the materials. First, keep in mind that the whipped cream will reach two to three times the initial size, so choose a large bowl that has plenty of room for the cream to grow. Second, know that the fouet is the best instrument to beat the whipped cream by hand, instead of spoons and other instruments, as it allows the mixture to be more aerated and reaches the consistency closest to the ideal. Now that cream chargers retailer and wholesaler Nitrous Whip has cheap NOS cream chagers and whipped cream canisters you can hope for the best results.
By hand or in an electric mixer?
You can choose any of these methods, but of course the mixer greatly speeds up the process and avoids manual effort. Either way, if done correctly, both processes achieve the same results. Many chefs even prefer to do the process by hand to have total control of the whipped cream point.
The process itself is simple and the same for those who make it with or without a mixer: start by beating only the cream and, as soon as it starts to gain consistency, add the sugar little by little. The cream will gain consistency and turn into whipped cream as you beat.The most important thing is to know that the whipped cream should not be beaten too much, because otherwise the cream ends up turning into butter, changing its texture, color and flavor.
So stay tuned to the sweet spot. A trick to find the ideal consistency of the whipped cream is to pull some points of the cream with the fouet and see if the whipped cream can keep the shape of these peaks. Another tip is to take some of the cream with a spoon and turn it upside down: if the whipped cream doesn’t fall, it’s because it’s in the right spot.