SUCCESSFUL WHIPPED CREAM
What could be better than a whipped cream to sublimate fruit, a piece of cake or a few cookies, in an express, seductive and “very delicious” dessert as Mercotte could emphasize (to whom I say a little cuckoo, while she is in preparing for season 3 of the Best Pastry Chef M6 )?
I often receive emails from tearful readers like “Dear Sylvie, I love all your recipes and everything you do and every time I do them again everyone treats, but here I can not succeed in whipped cream ”.
Here is a somewhat technical article in which you will find everything you need to know to make a whipped cream
CHOOSE A REAL CREAM
This is undoubtedly obvious, but it is THE key to success. No successful whipped cream with a
5, 15, 18 or 21% fat cream, whether it is fluid, thick, or semi-thick.
You need a whole cream minimum of 30% fat. A UHT cream may be suitable, but pasteurized single cream is even better. Note that we now find professional creams at 35% fat in hypermarkets, this is ideal!
WORK COLD
No need to invest in a cold room or try to get into your fridge for that! 😆
Put in the fridge your salad bowl, the whips of the mixer, and of course the cream, ideally 1 hour before. If it's 10 minutes, it will be better than nothing.
Another tip: when whipping, place the bowl containing the cream in a large dish filled with ice cubes.
Start whipping the whipped cream at low speed, and when the cream forms bubbles, you increase the speed of the mixer without exceeding the average speed. Whisk for 5 to 10 minutes in total depending on the quality of the cream.
People also want's to know which one is best heavy cream vs whipping cream check this amazing topic.
Sorry for all the authors of articles on this subject, but I have tested many whipped cream recipes with a vegetable cream, and have not yet found the same smooth, airy texture of a real whipped cream. At most, I managed a slightly frothy cream. So I don't think you can make a real whipped cream with soy, oat or almond cream.
I often receive emails from tearful readers like “Dear Sylvie, I love all your recipes and everything you do and every time I do them again everyone treats, but here I can not succeed in whipped cream ”.
Here is a somewhat technical article in which you will find everything you need to know to make a whipped cream
CHOOSE A REAL CREAM
This is undoubtedly obvious, but it is THE key to success. No successful whipped cream with a
5, 15, 18 or 21% fat cream, whether it is fluid, thick, or semi-thick.
You need a whole cream minimum of 30% fat. A UHT cream may be suitable, but pasteurized single cream is even better. Note that we now find professional creams at 35% fat in hypermarkets, this is ideal!
WORK COLD
No need to invest in a cold room or try to get into your fridge for that! 😆
Put in the fridge your salad bowl, the whips of the mixer, and of course the cream, ideally 1 hour before. If it's 10 minutes, it will be better than nothing.
Another tip: when whipping, place the bowl containing the cream in a large dish filled with ice cubes.
DON'T WHIP TOO FAST
Start whipping the whipped cream at low speed, and when the cream forms bubbles, you increase the speed of the mixer without exceeding the average speed. Whisk for 5 to 10 minutes in total depending on the quality of the cream.
Subsidiary questions
SUGAR OR NOT?
Here too it is a matter of taste. I like whipped cream without sugar and flavored with vanilla seeds, but if you prefer it sweet, add 10g of sugar to 10cl of cream, at the end of the “whipping”.People also want's to know which one is best heavy cream vs whipping cream check this amazing topic.
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