The sweet dish, whether it be magnificent cake, cakes or refined dessert becomes the real decoration of a holiday table always. Sometimes it is the whole works of art. Earlier the main decoration of such sweeties confectioners had the cream prepared on the basis of a desi. Now more often confectioners give preference to whipped cream due to their lightness, a delicate flavor and smaller caloric content. Make desserts with whipped cream in house conditions or decorate with them pastries very easily, it is necessary to know only a few small cunnings.
It is required to you
- Cream of 20 — 35% of fat content;
- The mixer or the blender with a frame nozzle.
Instruction
1. Cow cream not less than 20% of fat content is suitable for beating. Cream of smaller fat content at you can just not be shaken up. For beatings cream use the mixer or the blender with one or two frame nimbuses. It is also possible to use and the manual mixer.
2. Before beating cool cream in the fridge. Begin to shake up cream at the smallest speed. Gradually increase a whipping rate.
3. If according to the recipe it is required to add sugar to whipped cream, then you enter it gradually in the course of beating in the small portions. And it is even better if you instead of sugar use icing sugar. It doesn't make heavier whipped cream and is easier dissolved in them. As soon as cream is shaken up in strong foam and keeps the form on a nimbus, beating should be stopped.
4. Upon termination of beating lay out cream in a pastry bag and use for decoration of cakes or production of desserts. Correctly whipped cream long keeps the form and doesn't settle.